chocolate-raspberry mousse pie
From my Mamaw's recipe collection.
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yield
8 serving(s)
prep time
35 Min
cook time
3 Hr
method
Refrigerate/Freeze
Ingredients For chocolate-raspberry mousse pie
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10whole reduced-fat graham crackers
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1egg white
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2 Tbsptablespoons butter, melted
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1/2 csemisweet chocolate chips
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1envelope unflavored gelatin
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1/2 ccold water
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2 1/2 cfresh raspberries
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4 ozreduced-fat cream cheese, cubed
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1/2 csugar
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1/2 cnonfat dry milk powder
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1/2 cice-cold water
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2 Tbsplemon juice
How To Make chocolate-raspberry mousse pie
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1Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack.
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2In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside. Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set.
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3In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours.
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