Home

Subscribe to our Newsletter

Our Cookbooks

All Recipes

Healthy Recipes

Diet & Lifestyle

Lose Weight

Raspberry Mousse Pie

Raspberry mousse pie, or raspberry bavarian, is light and delicious and so easy to make.

Frozen raspberries make it an all year favorite.

Look below for easy variations on this year round treat.

Subscribe to our free newsletter, FoodStuff for tasty, easy recipes, tips and the latest news! Plus...our free subscriber bonus recipes.

1 9" baked pie shell
1 envelope unflavored gelatin
1/2 cup sugar
1 15 oz package frozen raspberries, thawed and drained (keep the liquid. See next line)
1 1/4 cups raspberry liquid
1 tbsp lemon juice
2 egg whites
1 cup whipping cream

Prepare baked pie shell.

Combine gelatin and sugar in saucepan. Stir in raspberry liquid, drained from the frozen raspberries, and lemon juice. Add water, if necessary, to make 1 1/4 cups. Bring mixture to a boil. Remove from the heat. Chill until consistency of unbeaten egg whites. Beat with an electric mixer until light and fluffy.

Beat egg whites until they form stiff peaks. Beat whipping cream to stiff peaks. Fold egg whites and whipped cream into raspberry liquid mixture. Gently fold in raspberries. Pour mixture into prepared pie shell. Chill.

Decorate pie with whipped cream and fresh raspberries if desired.

Beat egg whites and whipping cream the way the professionals do in this copper bowl that will last forever.
Mauviel 10.25-in. Egg White Beating Bowl, Copper

Variations:

Change the raspberries to strawberries for a wonderful strawberry pie recipe.
Use fresh raspberries in season if you want. Just crush 3/4 cup of berries (extra, not part of the berries for the pie) and add 1/2 cup of water to use as the raspberry liquid.