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Raspberry Mousse Pie




Source of Recipe


Gal


List of Ingredients




Raspberry Mousse Pie



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

Recipe




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 heat.

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.