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Raspberry Mousse Pie

Raspberry Mousse Pie

Fruity, fluffy and fabulous! A tender pie crust holds a lusciously light filling.


  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1/2 cup almond paste (from 8-ounce tube)
  • 2 cups whipping cream
  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh or frozen raspberries (from two 12-ounce bags)
  • 3/4 cup sugar
  • 3 tablespoons sugar
  • 3 tablespoons frozen cranberry raspberry juice concentrate, thawed

Mint sprigs, if desired

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  1. Heat oven to 450 degrees F.
  2. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  3. Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream. Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth.
  4. Spread almond paste mixture over bottom of warm pie crust.
  5. Cool for 45 minutes.
  6. In small bowl, mix gelatin with cold water and lemon juice; stir with fork to soften.
  7. In 2-quart saucepan, mix 3 cups of the raspberries and 3/4 cup sugar; add softened gelatin. Cook over medium heat 6 to 8 minutes, stirring constantly, until gelatin is dissolved and mixture is warm.
  8. Refrigerate until cool, about 30 minutes.
  9. In large bowl, beat remaining whipping cream with electric mixer on high speed until soft peaks form. Gently fold raspberry mixture into whipped cream mixture. Spoon mixture over almond paste mixture. Refrigerate at least 2 hours until chilled.
  10. In medium bowl, place remaining 1 cup raspberries, 3 tablespoons sugar and the juice concentrate. Crush raspberries with fork and stir well to dissolve sugar.
  11. Drizzle crushed raspberry mixture over individual servings of pie.
  12. Garnish with fresh mint.
  13. Cover and refrigerate any remaining pie.

Prep Time: 25 Min
Total Time: 3 Hr 20 Min
Makes: 8 servings

The raspberry mousse is also delicious served in chocolate shells or in parfait glasses.

Frozen unsweetened strawberries can be substituted for the raspberries.

Nutritional Information 1 Serving (1 Serving) Calories 500 (Calories from Fat 260), Total Fat 28g (Saturated Fat 14g, Trans Fat 1/2g), Cholesterol 70mg; Sodium 150mg; Total Carbohydrate 56g (Dietary Fiber 5g, Sugars 38g), Protein 5g

Percent Daily Value*: Vitamin A 15.00%; Vitamin C 20.00%; Calcium 8.00%; Iron 4.00%

Exchanges: 1 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate 5 1/2 Fat

Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Pillsbury.


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