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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 20 hrs 30 mins Servings: 12 Raspberry Mousse Pie
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 20 hrs 30 mins Servings: 12 Raspberry Mousse Pie
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 20 hrs 30 mins Servings: 12
Recipe Summary
prep: 30 mins total: 20 hrs 30 mins
Servings: 12
prep: 30 mins
total: 20 hrs 30 mins
prep:
30 mins
total:
20 hrs 30 mins
Servings: 12
12
Raspberry Mousse Pie
Raspberry Mousse Pie
Ingredients
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
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.
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).
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.
Reviews (8)
Add Rating & Review 319 Ratings 5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
Reviews (8)
Add Rating & Review 319 Ratings 5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
Add Rating & Review
319 Ratings 5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
319 Ratings 5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
319 Ratings 5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
5 star values: 78 4 star values: 122 3 star values: 75 2 star values: 36 1 star values: 8
Martha Stewart Member Rating: 5 stars 02/11/2019 Loved it! First the purée does take some time I found a mesh drive that was perfect and did not add one seed to the purée. Secondly I added and extra tablespoon of sugar to the heavy cream to give it a little more sweetness and thirdly I added 3 tablespoons of pink moscato to the purée mix for a surprise taste and it came out PERFECTLY. Martha Stewart Member Rating: 5 stars 05/15/2018 This is so delicious and takes little time to prepare. Martha Stewart Member Rating: 5 stars 05/21/2017 I made this for Mothers Day and it was a hit! So light and refreshing. I had a problem separating the seeds from the puree. Hoping that next time I will have a better mesh sieve or maybe a layer or two of cheese cloth might help. I will make this again. Martha Stewart Member Rating: Unrated 07/19/2015 I placed the raspberries in the form of the Canadian Flag for a party. As it was the first time I tried this recipe, all the guests (~20) were my guinea pigs - to a person they said definitely worth making again. Now I've just tried it using blueberries. Neighbours will be guinea pigs this time. Martha Stewart Member Rating: Unrated 05/10/2015 I made this for a Mother's Day tea, and everyone raved about it. It was amazing! I made a wide array of exquisite treats, but this was by far everyone's favorite! I will definitely make this again soon! Martha Stewart Member Rating: Unrated 10/04/2014 Do you think this would be good between cake layers, as a filling? Martha Stewart Member Rating: Unrated 05/18/2014 First of all, this mousse is FANTASTIC and you will love it. Secondly, it takes way more than 20 minutes prep time, so don't think that you are going to get it done right before you go to bed. The raspberry mixture takes more than 20 minutes to cool to room temperature AND, unless I misunderstood the directions, you will never get the puree separated from the seeds by using a fine mesh sieve. Pour the puree in a food mill and remove the seeds that way or you will find the process impossible. Martha Stewart Member Rating: Unrated 06/22/2013 Delicious, light and creamy pie. I am doing for the second time!Martha Stewart Member
Rating: 5 stars 02/11/2019
Loved it! First the purée does take some time I found a mesh drive that was perfect and did not add one seed to the purée. Secondly I added and extra tablespoon of sugar to the heavy cream to give it a little more sweetness and thirdly I added 3 tablespoons of pink moscato to the purée mix for a surprise taste and it came out PERFECTLY.
Rating: 5 stars
Rating: 5 stars 05/15/2018
This is so delicious and takes little time to prepare.
Rating: 5 stars 05/21/2017
I made this for Mothers Day and it was a hit! So light and refreshing. I had a problem separating the seeds from the puree. Hoping that next time I will have a better mesh sieve or maybe a layer or two of cheese cloth might help. I will make this again.
Rating: Unrated 07/19/2015
I placed the raspberries in the form of the Canadian Flag for a party. As it was the first time I tried this recipe, all the guests (~20) were my guinea pigs - to a person they said definitely worth making again. Now I’ve just tried it using blueberries. Neighbours will be guinea pigs this time.
Rating: Unrated
Rating: Unrated 05/10/2015
I made this for a Mother’s Day tea, and everyone raved about it. It was amazing! I made a wide array of exquisite treats, but this was by far everyone’s favorite! I will definitely make this again soon!
Rating: Unrated 10/04/2014
Do you think this would be good between cake layers, as a filling?
Rating: Unrated 05/18/2014
First of all, this mousse is FANTASTIC and you will love it. Secondly, it takes way more than 20 minutes prep time, so don’t think that you are going to get it done right before you go to bed. The raspberry mixture takes more than 20 minutes to cool to room temperature AND, unless I misunderstood the directions, you will never get the puree separated from the seeds by using a fine mesh sieve. Pour the puree in a food mill and remove the seeds that way or you will find the process impossible.
Rating: Unrated 06/22/2013
Delicious, light and creamy pie. I am doing for the second time!
All Reviews for Raspberry Mousse Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry Mousse Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
