Ingredients for Raspberry Mousse Pie Pillsbury
- Refrigerated Pie Crust
- 4 ounces almond paste
- 1 ½ cups heavy whipping cream
- Unflavored Gelatin
- 2 tablespoons cold water
- 1 tablespoon lemon juice
- Fresh Raspberries
- 1 ¼ cups granulated sugar
- Frozen Juice Concentrate
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How to Make Raspberry Mousse Pie Pillsbury
- Preheat oven to 450°F (232°C). Place a 9-inch Pillsbury pie crust in a glass pie plate and bake according to package directions for a one-crust baked shell.
- Meanwhile, in a microwave-safe bowl, combine 4 ounces almond paste and 2 tablespoons heavy whipping cream.
- Microwave on high for 30 seconds, or until the almond paste is softened. Stir until smooth.
- Spread the almond paste mixture evenly over the bottom of the warm, baked pie crust.
- Let the crust cool completely for 45 minutes.
- In a small bowl, sprinkle 1 packet (about 1 tablespoon) of unflavored gelatin over 2 tablespoons cold water and 1 tablespoon lemon juice. Let stand to soften for 5 minutes.
- In a medium saucepan, combine 3 cups fresh raspberries, ¾ cup granulated sugar, and the softened gelatin.
- Cook over medium heat for 6-8 minutes, stirring constantly, until the gelatin is completely dissolved and the mixture is warm and slightly thickened.
- Remove from heat and let cool completely for 30 minutes.
- In a large bowl, beat 1 ½ cups heavy whipping cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the cooled raspberry mixture into the whipped cream until well combined.
- Spoon the raspberry mousse mixture over the almond paste layer in the pie crust.
- Refrigerate for at least 2 hours, or until the mousse is set and chilled.
- In a small bowl, combine 1 cup fresh raspberries, 3 tablespoons granulated sugar, and 2 tablespoons raspberry juice concentrate.
- Gently crush the raspberries with a fork until a sauce forms; stir well to dissolve the sugar.
- Drizzle the raspberry sauce over individual servings of pie before serving.
- Garnish with fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
129g
Fat
78g
Carbs
15g
