Tuesday, July 19, 2016

Raspberry Mousse Pie

I hope it's not too late to post a raspberry related dessert?  I made this when my aunt and her friend were staying with us so we have a large group to help polish off the pie.  Both of them liked the pie very much and complimented me for choosing it to end the meal.  But I thanked Martha Stewart for providing us with the recipe.  The raspberries were very fresh because I U-picked them at the same week.  Big, juicy, local raspberries are the best!

Raspberry Mousse Pie

Serves 12

Nonstick cooking spray
7 graham crackers
3 tablespoons fresh lemon juice
 21/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
5 cups fresh raspberries (about 1 1/2 pounds)
1/2 cup plus 2 tabelspoons sugar
2 cups cold heavy cream

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.

Source:  Martha Stewart

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