Raspberry Mouse Pie
Creamy, airy mousse is pretty in pink. The dessert takes just 30 minutes to put together and is absolutely foolproof
Yield
12 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
Nonstick cooking spray
7 graham crackers (I would do double, break them into pieces and just layer for more graham crackers) Or I would make to layers of graham crackers in between the mouse.
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
Ingredients
Nonstick cooking spray
7 graham crackers (I would do double, break them into pieces and just layer for more graham crackers) Or I would make to layers of graham crackers in between the mouse.
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.
