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
  • It's Good

    star55

    I understand all the negativity. You mean to tell me that if a little one say in the age range of 5-9 child makes this for mom that she's gonna scream? NO !!! Why? Because it was made with LOVE and THOUGHTFULNESS. People need to quit being so judgemental of others.
  • Looks yummy

    star33

    I gotta say, just by looking at the crust, it's looks really yummy! What a yummy article. xp
  • Not enough for a mother.

    star22

    I understand if you have very little time to create a dessert like this and it is better than nothing. However, don't Mothers deserve something better than something so easy? Most moms have done wonderful jobs of raising their children and with hardships. Maybe I'm odd, but I think if you have the time, you should make something that requires effort.
  • Calorie counters need to learn to count.

    star55

    To all the people complaining about how much heavy cream is in the dessert, it's a mousse, they are mostly heavy cream. If you eat one serving of this dessert there is 1.3 oz of heavy cream in it. That puts one serving of this dessert in the 200- 300 calorie range. I think you will live if you eat a piece on Mother's day.
  • hello all you people who rated this without even making it

    star55

    Like I just said in the title; HELLO PEOPLE!!!! You are given a recipe for a delicious and beautiful looking cake to make for Mother's Day and end up making all kinds of negative comments. None of them are even for the cake itself!!!! If you think it is fattening, then don't eat a big piece, duh! Enjoy making it for your mother, friend, neighbor, significant other. Have your kid help or don't, it was just a suggestion. Jeepers!!! I made this cake this afternoon for no special reason. It turned out so unbelievably good and was very pretty with the red and pink. So when you see a recipe that asks for reviews on it, make the recipe and then review it!!!!!!!

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