Raspberry Mousse Pie Pillsbury
Elevate your dessert game with this vibrant and airy Raspberry Mousse Pie made with a perfectly crisp Pillsbury refrigerated pie crust. Featuring the lush sweetness of fresh raspberries, this no-fuss recipe combines a silky, homemade raspberry mousse with a golden, flaky pie base for an irresistible treat. A hint of vanilla in the whipped cream complements the tart fruitiness, while unflavored gelatin ensures the mousse sets to a perfect, sliceable consistency. Garnished with fresh raspberries and optional mint leaves, this stunning pie is as visually appealing as it is delicious. Ready in just 20 minutes of prep and perfect for entertaining, this make-ahead dessert is sure to impress at any gathering. Try this easy-to-follow recipe and let the refreshing flavors of summer shine in every bite!
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Recipe Information
Ingredients
- 1 package Pillsbury refrigerated pie crust
- 2 cups Fresh raspberries
- 0.5 cup Granulated sugar
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh raspberries (for garnish)
- 5 leaves Mint leaves (optional garnish)
Instructions
Preheat your oven to 450°F (230°C).
Unroll the Pillsbury refrigerated pie crust and fit it into a 9-inch pie pan. Trim the edges as needed and crimp them decoratively.
Prick the bottom and sides of the pie crust with a fork to prevent bubbling during baking.
Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden brown. Remove from the oven and let it cool completely.
In a small bowl, combine 1 packet of unflavored gelatin with 1/4 cup cold water. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine 2 cups of fresh raspberries and 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5 minutes.
Remove the raspberry mixture from the heat and strain it through a fine-mesh sieve into a bowl to remove the seeds.
Stir the bloomed gelatin into the warm raspberry puree until completely dissolved. Allow the mixture to cool to room temperature.
In a large mixing bowl, beat 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
Gently fold the cooled raspberry mixture into the whipped cream until fully combined, taking care not to deflate the cream.
Pour the raspberry mousse filling into the baked and cooled pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the mousse is set.
Before serving, garnish the pie with fresh raspberries and optional mint leaves for extra decoration and flavor.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 129.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
