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

  • Yahoo users:

    star33.35
    60 ratings
  • My Ratings

    Posting rating…
    Sign in to rate
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.
Search

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.

Browse Recipe

39 USER REVIEWS
  • Good for Mother's Day?

    star22

    As a female (not a mother), I'd like to point out that I would rather eat a fattening slice of chocolate cake from a restaurant on Mother's day rather than making my own cake or eating a homemade cake.
  • sounds good

    star55

    to rustyfile what kind of grandma does not want to make stuff with the kids. some of my best memories of my grandma was in the kitchen making cookies. If you are worried about the mess why did you have kids in the first place. Shame that there memories are hearing what a mess they will make at grandmas.
  • Kid making it?

    star55

    Its sounds good but don't like the idea that the kids can make it... WHY?
    There will be no kids making anything in my kitchen making more of a mess than its worth.
    My kids are grown and wont allow the grand kids in my kitchen only when its time to eat.
  • Heavy cream subsitution

    star55

    Wow that looks really good. It looks perfect for the hot weather I am currently experiencing.

    colleen the best alternative is a milk and butter mix. 3/4 cup of milk and 1/3 cup butter. melt the butter then pour in the milk. Combine and your done. Don't whip. If you use low-fat milk add 1 tablespoon of flour
  • HELP!

    star11

    This sounds absolutely decadent. Problem...heavy cream? Anyone have an idea what could be substituted in it's place? I am not a great or creative ciik, but would love to make this up for Mother's Day. (Love the idea of adding dark chocolate to the cooled mix.)

Pagination

(39 reviews)
* Required
  1. Rating is required
  2. Title is required
  3. Write at least 3 characters
Posting review…
Sorry, we were unable to submit your review. Please try again.