Best Raspberry Mousse Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberries and chocolate. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

Steps:

  • Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. , In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Nutrition Facts : Calories 231 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 170mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 4g fiber), Protein 7g protein.

RASPBERRY MOUSSE PIE



Raspberry Mousse Pie image

Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20h30m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g

WHITE CHOCOLATE MOUSSE RASPBERRY PIE



White Chocolate Mousse Raspberry Pie image

Slice into a berry tasty pie made extra rich with white chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 8

Number Of Ingredients 10

1/3 cup plus 1 tablespoon shortening
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping (heavy) cream
1 package (6 ounces) white baking bars (white chocolate), chopped
1 pint (2 cups) fresh raspberries
1/4 cup currant jelly

Steps:

  • Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
  • Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
  • In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.

Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 55 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 115 mg

CHOCOLATE RASPBERRY MOUSSE PIE



Chocolate Raspberry Mousse Pie image

Make and share this Chocolate Raspberry Mousse Pie recipe from Food.com.

Provided by _Pixie_

Categories     Pie

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 9

36 gingersnaps, finely ground (about 1 1/2 c)
6 tablespoons butter, melted
8 ounces semi-sweet chocolate chips (real chocolate please, at room temperature)
3 1/2 cups heavy cream, divided
1 (12 ounce) package frozen unsweetened raspberries, thawed
9 tablespoons sugar, divided
1 (1/4 ounce) envelope unflavored gelatin
1/3 cup orange juice
chocolate curls, for decoration (optional)

Steps:

  • Mix the butter and the gingersnap crumbs.
  • Press onto the bottom and sides of a 9" pie pan.
  • Freeze 15 minutes or until ready to use.
  • Place the chocolate in a bowl.
  • Bring 1/2 c of cream to the boiling point.
  • Pour the cream over the chocolate and stir until melted and smooth.
  • Pour the chocolate mixture evenly over the bottom of the pie crust.
  • Freeze at least 20 minutes.
  • Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
  • Strain the raspberry mixture to remove seeds and return to pot.
  • Set aside.
  • Sprinkle gelatin over orange juice, let stand 1 minute.
  • Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
  • Remove from heat and pour into medium bowl.
  • Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
  • Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
  • Fold 1/3 of the whipped cream into the raspberry mixture.
  • Add the remaining whipped cream until just combined.
  • Pour raspberry mixture into crust, mounding towards the center of the pan.
  • Refrigerate 1-2 hours, until the filling is set but still soft.
  • Whip the remaining cream and sweeten with the remaining sugar.
  • Use to decorate the edge of the pie.
  • Decorate with chocolate curls if desired.

WHITE CHOCOLATE MOUSSE RASPBERRY PIE



White Chocolate Mousse Raspberry Pie image

Slice into a berry tasty pie made extra rich with white chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 8

Number Of Ingredients 10

1/3 cup plus 1 tablespoon shortening
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
2 tablespoons orange-flavored liqueur or orange juice
1 teaspoon unflavored gelatin
1 1/2 cups whipping (heavy) cream
1 package (6 ounces) white baking bars (white chocolate), chopped
1 pint (2 cups) fresh raspberries
1/4 cup currant jelly

Steps:

  • Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
  • Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
  • In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.

Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 55 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 115 mg

RASPBERRY MOUSSE PIE



Raspberry Mousse Pie image

Whipped topping, instant pudding and a prepared crust hurry along this no-bake dessert, which was shared by Mary Fuller of Le Mars, Iowa. For a fast finishing touch, place individual slices of the pretty pie on dessert plates decorated with melted chocolate chips.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

1-1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 chocolate crumb crust (9 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 teaspoon lemon juice
1 carton (8 ounces) frozen whipped topping, thawed
Fresh raspberries and mint, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into crust; cover and refrigerate., Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds; stir and let stand for 1 minute or until gelatin is completely dissolved. Gradually whisk in jam and lemon juice. Chill for 10 minutes. Fold in the whipped topping. Spread over pudding., Refrigerate for 2 hours or until set. Garnish with raspberries and mint if desired.

Nutrition Facts : Calories 305 calories, Fat 11g fat (7g saturated fat), Cholesterol 6mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY MOUSSE PIE



Raspberry Mousse Pie image

Time 2h40m

Number Of Ingredients 6

1 Graham Cracker Pie Crust
3 Tablespoons fresh lemon juice
2 1/4 teaspoons powdered gelatin
5 cups fresh raspberries
1/2 cup, plus 2 Tablespoons sugar
2 Cups cold heavy cream

Steps:

  • In a small bowl combine lemon juice and gelatin. Allow to sit for 3 minutes. Toss raspberries into a blender and puree them. Pour pureed raspberries into a fine meshed sieve pressing to allow puree to flow through sieve leaving seeds in sieve. You should have approx one cup of puree when completed. Discard seeds. In a small saucepan, combine raspberry puree and 1/2 cup of sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook until gelatin dissolves, about 1 minutes. Transfer mixture to a small bowl and allow to cool completely, approximately 20 minutes. While puree mixture is cooling, in a large bowl with a hand mixer, combine heavy cream and sugar. Mix until stiff peaks form. With a rubber spatula, gently fold in raspberry puree to whipping cream until combined. Pour over graham cracker crust. Refrigerate to set, approximately 2 hours.

CHOCOLATE-RASPBERRY MOUSSE PIE



Chocolate-Raspberry Mousse Pie image

This creamy mousse pie is proof that chocolate and raspberry were just meant to be together. It's a great recipe for when you're feeding a crowd.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield Makes 10 servings.

Number Of Ingredients 6

18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp. butter, melted
1/2 cup raspberry jam
3 oz. BAKER'S Semi-Sweet Chocolate, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup fresh raspberries

Steps:

  • Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Carefully spread jam onto bottom of crust. Refrigerate until ready to use.
  • Add 1/2 cup COOL WHIP to chocolate in medium bowl; whisk until well blended. Stir in remaining COOL WHIP. Spoon into crust. Refrigerate 1 hour.
  • Top with berries just before serving.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

Related Topics