Raspberry Mousse Pie

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

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Servings 8

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( 34 ) Ratings

34 Ratings

5 Stars

4 Stars

3 Stars 10%

2 Stars 25%

1 Stars 15%

Member Reviews ( 4 )

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ingredients 11
Prep Time 25 min
Total Time 3 hr 20 min

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!

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Rockamama

report Posted Jun. 12, 2011 11:27 AM

This tasted better than similar recipes calling for Cool Whip.

Kath

report Posted May. 1, 2009 2:52 PM

Delicious pie I loved the taste of raspberry for a change and the alomond flavor was great.

banne1

report Posted Jun. 24, 2008 12:51 PM

I have been cooking and baking for 62 years, and this recipe sounds so refreshing for a wonderful summer dessert. I am looking forward to making this soon!