Raspberries are always fun to cook with! This amazing dessert takes only 30 minutes to put together (and around two hours to chill) and is without question foolproof. Here is the delicious raspberry mousse pie recipe:
- 7 graham crackers
- nonstick cooking spray
- 3 tbsp. fresh lemon juice
- 2 1/4 tsp. powdered gelatin (from one 1/4-ounce packet)
- 1/2 cup plus 2 tablespoons sugar
- 5 cups fresh raspberries (around 1 1/2 pounds)
- 2 cups cold heavy cream
- Lightly coat a 9-inch square baking pan with cooking spray and line with baking paper, leaving a two-inch overhang on all sides. Place graham crackers in an even layer in the pan, breaking them to fit as needed. Add lemon juice in a small bowl and then put the gelatin in it. Let sit until gelatin softens, around 3 minutes.
- In a food processor, puree 2 cups raspberries till smooth, scraping down the bowl as necessary. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have around 1 cup of puree); remove solids.
- Next, in a saucepan, mix ½ cup sugar and raspberry puree over medium. Cook till bubbles form at edge. Place gelatin mixture and cook, stirring constantly, right until gelatin dissolves, around 1 minute.
- Put the mixture in a small bowl and leave it to cool down to room temperature, around 15-20 minutes. In a large bowl, using an electric mixer beat heavy cream and 2 tbsp. sugar on medium-high until firm peaks form, around 4 minutes.
- Then, with a rubber spatula, gently fold in raspberry puree blend till combined. Put over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, around 2 hours (or preferably – overnight).
- Using parchment paper, gently lift pie out of the pan and arrange on a serving plate. Peel away parchment from sides of pie; trim excess paper with a sharp knife or scissors. Finally, cut into 12 pieces, decorate with a few raspberries, and serve.