RASPBERRY MOUSSE PIE

Raspberry Mousse Pie image

Time 2h40m

Number Of Ingredients 6

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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.