3.3560
Raspberry Mousse PieCreamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together and is absolutely foolproof.
  • Nonstick cooking spray
  • 7 graham crackers
  • 3 tablespoons fresh lemon juice
  • 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
  • 5 cups fresh raspberries (about 1 1/2 pounds)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups cold heavy cream
servings:12
  1. Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
  2. In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
  3. Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
20 min20 min40 min

Raspberry Mousse Pie

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    60 ratings
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Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together and is absolutely foolproof.
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Ingredients

  • Nonstick cooking spray
  • 7 graham crackers
  • 3 tablespoons fresh lemon juice
  • 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
  • 5 cups fresh raspberries (about 1 1/2 pounds)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups cold heavy cream

Directions

  1. 1Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
  2. 2In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
  3. 3Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.

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39 USER REVIEWS
  • geez, people

    star55

    Oh for goodness sakes, for all the people pointing out the cost, substitute two 12oz bags of frozen raspberries ($6 bucks, max, and that's for organic!). Let them thaw first. You can shell out for a fresh pint for garnish, or make some pretty swirls with Hersey syrup to decorate the top. Think outside the box!
  • Tasted good, but didn't set right

    star33

    I tried making this for Mother's Day and unfortunately it didn't come out quite right. I followed all the instructions, other than substituting half & half for the heavy cream since I forgot to get some when I went to the store. The flavor was good, but the raspberry mixture came out with the consistency of yogurt after refrigerating overnight and ended up making the graham cracker layer mushy. I'm guessing there was too much moisture in the half & half compared to the heavy cream, and that is probably why it didn't come out firm enough to slice.
  • Really good

    star55

    I made it for my mom's birthday with strawberries and it came out incredible! Does anyone know if the cream could be substituted with plain greek yogurt?
  • Raspberry cake

    star11

    I've calculated the cost of the ingredients needed to make this cake and I've come up with over 50 dollars. Just buy Mom some roses instead.
  • Mmmmmmmmmmm....!

    star55

    I'm going to make this for my mom on mothers day.....can't wait for her to try it.

    Also, you might say it is 'too easy' but who cares? IF it tastes good, it's all good.

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