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Chocolate-Raspberry Mousse Pie Recipe

Chocolate-Raspberry Mousse Pie Recipe photo by Taste of Home

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Virginia Anthony of Jacksonville, Florida writes, “Many years ago I found a recipe for a raspberry mousse and played with it to make it lighter. I just love the combination of raspberry and chocolate.

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Chocolate-Raspberry Mousse Pie Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

25 10 35

Ingredients

10 whole reduced-fat graham crackers
1 egg white
2 tablespoons butter, melted
1/2 cup semisweet chocolate chips
1 envelope unflavored gelatin
1/2 cup cold water
2-1/2 cups fresh raspberries
4 ounces reduced-fat cream cheese, cubed
1/2 cup sugar
1/2 cup nonfat dry milk powder
1/2 cup ice-cold water
2 tablespoons lemon juice

Directions

Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set.
In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours. Yield: 8 servings.

Nutritional Facts 1 piece equals 231 calories, 10 g fat (6 g saturated fat), 19 mg cholesterol, 170 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Chocolate-Raspberry Mousse Pie in Healthy Cooking April/May 2008, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chocolate-Raspberry Mousse Pie

Chocolate-Raspberry Mousse Pie

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Reviewed on Jun. 27, 2011 by sue311

In the summer I microwave my graham cracker crusts-depending on the size and if I just line the bottom or bottom and sides, usually 3-4 minutes is enough but it depends on your wattage of microwave.Check your owners manual - it might include times.

Reviewed on Jun. 24, 2011 by Netizen

I might try it as a mousse since graham crackers have trans fats/partially hydrogenated oils (yes, even the reduced). Why do people insist on calling things healthy when they aren't?

Reviewed on Jun. 23, 2011 by Kay.Johannsen

Light, airy, absolutely yummy! A bit of work, but definitely worth it. I also used a low-fat Keebler graham cracker crust, brushing it with beaten egg and warming in the oven (375 degrees) for 5 minutes. We like strawberries better, so I used them instead of raspberries - same amount, same technique. I was skeptical about non-fat milk powder and water beating to soft peak, but it worked! Only one word of warning, this is a softer mousse, so it needs to be cut and served immediately out of the fridge and the remainder placed back in the fridge right away.

Reviewed on Jun. 23, 2011 by zipdiz

This is good without the crust, but I just use a low-fat Keebler crust (cookie, graham or chocolate) instead of making my own-especially in the summer!

Reviewed on Jun. 23, 2011 by Gioia

I will probably try this but change it from a pie to a mousse only and fold the chocolate chips into the mousse to make it even lighter and eliminate the need to turn on the oven.

Reviewed on Jun. 23, 2011 by ColoradoSue

We love these mousse recipes, especially in the summer. The chocolate later adds an usual depth. I use my toaster oven to bake the pie crust to prevent heating my oven. Thanks for a healthy dessert-the best of both worlds!

Reviewed on Jun. 23, 2011 by melindareid

Three fourths of the way through the recipe I stopped reading. It may be delicious and it may be light, but it is just way too much trouble to make. I prefer quick and easy and would never dream of turning on my oven to bake a pie, even the crust, in the summer. I have a collection of cool summer desserts I can use.