Raspberry Mousse Pie
By: Barbara Bloetscher
Ingredients
□ Non-stick cooking spray
□ 3 TB fresh lemon juice
□ 5 Cups fresh raspberries (about1 ½ lbs.)
□ ½ Cup fresh honey
□ 2 Cups heavy cream
□ About 7 graham crackers
□ 2 ¼ tsp powdered gelatin
□ ½ Cup plus 2 TB sugar
Directions
Step 1
Coat a 9 x 9” non-stick metal pan with cooking
spray then line with parchment paper so that some
of it overlaps all four sides.
Step 2
Arrange graham crackers so that sides are touching and cover the bottom of the pan. Break pieces if
necessary to cover the entire bottom of the pan.
Step 3
Place lemon juice in a small bowl and sprinkle with powdered gelatin. Let sit until gelatin softens, about
3 minutes.
Step 4
In a blender, puree 2 cups of raspberries, scraping sides as needed. Sieve out juice and pour about 1 cup of juice (puree) into a bowl. Put remaining solids aside for another dish.
Step 5
In a small saucepan, combine raspberry puree with ½ cup of sugar. When the edges begin to bubble, add the honey and gelatin mixture and stir constantly until gelatin dissolves. Remove from heat and allow to cool to room temperature.
Step 6
In a large bowl, beat cream with electric mixer and 2 TB sugar on medium speed until firm peaks form, about 4 minutes.
Step 7
With a spatula, fold in raspberry mixture until combined. Pour over graham crackers.
Smooth top with an inverted spatula and arrange 3 cups of raspberries onto top.
Step 8
Refrigerate until set, about 2 hours.
Holding onto parchment paper, carefully lift creation onto a plate. Cut away parchment paper on the sides and garnish with whipped cream. Cut into 12 squares and enjoy!
Image collaboration courtesy of Barbara Bloetscher and Canva.com