Raspberry Mousse Pie

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

  • 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
  • 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.
  • 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.
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