It has been awhile since I posted a good recipe and this one looks just divine. I love weekend baking, you can take your time and experiment, and then savour your creations as your reward. This Raspberry Mousse Pie looks incredibly easy to make and is just perfect for a big old hello to warmer weather. I love the tartness of raspberries and when paired with a creamy texture it really is pure heaven.
I think that any dessert that you can bake in one large batch and then cut into perfect little bite-sized portions is ideal when you are entertaining. It looks so pretty and let’s everyone indulge a little bit without going overboard. I’m going to try this one this weekend and then savour every last piece myself. Okay, I may share; but just a little. Enjoy!
- 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
- 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.
photo and recipe: martha stewart