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Raspberry Mousse Pie

Fruity, fluffy and fabulous! A tender pie crust holds a lusciously light filling.

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  • prep time 25 min
  • total time 3 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup almond paste (from 8-oz tube)
2
cups whipping cream
1
envelope unflavored gelatin
2
tablespoons cold water
1
tablespoon lemon juice
4
cups fresh or frozen raspberries (from two 12-oz bags)
3/4
cup sugar
3
tablespoons sugar
3
tablespoons frozen cranberry raspberry juice concentrate, thawed
Mint sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2 Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream. Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth. Spread almond paste mixture over bottom of warm pie crust. Cool 45 minutes.
  • 3 In small bowl, mix gelatin with cold water and lemon juice; stir with fork to soften. In 2-quart saucepan, mix 3 cups of the raspberries and 3/4 cup sugar; add softened gelatin. Cook over medium heat 6 to 8 minutes, stirring constantly, until gelatin is dissolved and mixture is warm. Refrigerate until cool, about 30 minutes.
  • 4 In large bowl, beat remaining whipping cream with electric mixer on high speed until soft peaks form. Gently fold raspberry mixture into whipped cream mixture. Spoon mixture over almond paste mixture. Refrigerate at least 2 hours until chilled.
  • 5 In medium bowl, place remaining 1 cup raspberries, 3 tablespoons sugar and the juice concentrate. Crush raspberries with fork and stir well to dissolve sugar. Drizzle crushed raspberry mixture over individual servings of pie. Garnish with fresh mint. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2 Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream. Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth. Spread almond paste mixture over bottom of warm pie crust. Cool 45 minutes.
  • 3 In small bowl, mix gelatin with cold water and lemon juice; stir with fork to soften. In 2-quart saucepan, mix 3 cups of the raspberries and 3/4 cup sugar; add softened gelatin. Cook over medium heat 6 to 8 minutes, stirring constantly, until gelatin is dissolved and mixture is warm. Refrigerate until cool, about 30 minutes.
  • 4 In large bowl, beat remaining whipping cream with electric mixer on high speed until soft peaks form. Gently fold raspberry mixture into whipped cream mixture. Spoon mixture over almond paste mixture. Refrigerate at least 2 hours until chilled.
  • 5 In medium bowl, place remaining 1 cup raspberries, 3 tablespoons sugar and the juice concentrate. Crush raspberries with fork and stir well to dissolve sugar. Drizzle crushed raspberry mixture over individual servings of pie. Garnish with fresh mint. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

The raspberry mousse is also delicious served in chocolate shells or in parfait glasses.

Frozen unsweetened strawberries can be substituted for the raspberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
150mg
150%;
Total Carbohydrate
56g
56%
(Dietary Fiber
5g
5%
  Sugars
38g
38%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.