Name: Raspberry Mousse Pie
Prep time: 30 min
Total time: 1230 min
Ingredients: Nonstick cooking spray; 7 graham crackers; 3 tablespoons fresh lemon juice; 2.25 teaspoons powdered gelatin (from one ¼-ounce packet); 5 cups fresh raspberries (about 1 ½ pounds); 0.5 cup plus 2 tablespoons sugar; 2 cups cold heavy cream

Raspberry Mousse Pie

3.8

(314)

9 Reviews

This easy no-bake dessert tastes as good as it looks.

Martha Stewart

Updated on February 2, 2024

Prep Time:

30 mins

Total Time:

20 hrs 30 mins

Servings:

When you need a celebratory dessert but don't want to turn the oven on, try this raspberry mousse pie. It tastes as good as it looks, and it's easy to make. The crust is graham crackers—that don't require crushing, as you would for a cheesecake—they’re simply layered in the pan. The raspberry mousse filling is made with a puree of fresh raspberries and sugar, which is sieved to remove all the raspberry seeds—the hardest part of making this pretty-in-pink dessert. The puree is thickened with gelatin and lightened with whipped cream, then it’s spread over the crust, topped with raspberries, and chilled. That's it, all done in 30 minutes. Then this make-ahead dessert needs at least two hours to set, but you can make it the day before if you prefer.

Ingredients

Nonstick cooking spray
7 graham crackers
3 tablespoons fresh lemon juice
2 ¼ teaspoons powdered gelatin (from one ¼-ounce packet)
5 cups fresh raspberries (about 1 ½ pounds)
½ cup plus 2 tablespoons sugar
2 cups cold heavy cream

Directions

Prepare pan and arrange graham crackers in pan:

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.
Soften gelatin in lemon juice:

Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
Puree raspberries:

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.
Combine puree with sugar and cook:

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge.
Add gelatin mixture, cook, then cool:

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.
Whip cream and fold puree in:

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.
Assemble pie and refrigerate:

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).
Remove from pan, cut into pieces, and serve:

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.