CHOCOLATE RASPBERRY MOUSSE PIE
Make and share this Chocolate Raspberry Mousse Pie recipe from Food.com.
Provided by _Pixie_
Categories Pie
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the butter and the gingersnap crumbs.
- Press onto the bottom and sides of a 9" pie pan.
- Freeze 15 minutes or until ready to use.
- Place the chocolate in a bowl.
- Bring 1/2 c of cream to the boiling point.
- Pour the cream over the chocolate and stir until melted and smooth.
- Pour the chocolate mixture evenly over the bottom of the pie crust.
- Freeze at least 20 minutes.
- Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
- Strain the raspberry mixture to remove seeds and return to pot.
- Set aside.
- Sprinkle gelatin over orange juice, let stand 1 minute.
- Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
- Remove from heat and pour into medium bowl.
- Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
- Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
- Fold 1/3 of the whipped cream into the raspberry mixture.
- Add the remaining whipped cream until just combined.
- Pour raspberry mixture into crust, mounding towards the center of the pan.
- Refrigerate 1-2 hours, until the filling is set but still soft.
- Whip the remaining cream and sweeten with the remaining sugar.
- Use to decorate the edge of the pie.
- Decorate with chocolate curls if desired.
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY MOUSSE PIE
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20h30m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g
CHOCOLATE-RASPBERRY MOUSSE PIE
This creamy mousse pie is proof that chocolate and raspberry were just meant to be together. It's a great recipe for when you're feeding a crowd.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Carefully spread jam onto bottom of crust. Refrigerate until ready to use.
- Add 1/2 cup COOL WHIP to chocolate in medium bowl; whisk until well blended. Stir in remaining COOL WHIP. Spoon into crust. Refrigerate 1 hour.
- Top with berries just before serving.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
RASPBERRY MOUSSE PIE
Time 2h40m
Number Of Ingredients 6
Steps:
- In a small bowl combine lemon juice and gelatin. Allow to sit for 3 minutes. Toss raspberries into a blender and puree them. Pour pureed raspberries into a fine meshed sieve pressing to allow puree to flow through sieve leaving seeds in sieve. You should have approx one cup of puree when completed. Discard seeds. In a small saucepan, combine raspberry puree and 1/2 cup of sugar over medium heat. Cook until bubbles form at edge. Add gelatin mixture and cook until gelatin dissolves, about 1 minutes. Transfer mixture to a small bowl and allow to cool completely, approximately 20 minutes. While puree mixture is cooling, in a large bowl with a hand mixer, combine heavy cream and sugar. Mix until stiff peaks form. With a rubber spatula, gently fold in raspberry puree to whipping cream until combined. Pour over graham cracker crust. Refrigerate to set, approximately 2 hours.
WHITE CHOCOLATE MOUSSE RASPBERRY PIE
Slice into a berry tasty pie made extra rich with white chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 475°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
- Meanwhile, place orange liqueur in 2-quart saucepan. Sprinkle gelatin over liqueur; let stand 5 minutes to soften. Stir in 3/4 cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.
- In chilled medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon mixture into baked crust. Refrigerate about 1 hour or until filling begins to set. Arrange raspberries over filling. Place currant jelly in small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Brush jelly over raspberries. Refrigerate until serving.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 55 mg, Fat 6, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 115 mg
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- In small saucepan, combine chocolate chips, 1 tablespoon of the sugar and 2 tablespoons of the whipping cream. Cook over low heat for 3 to 4 minutes or until chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or until completely cooled.
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