Print Options

Back to Chocolate-Raspberry Mousse Pie >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate-Raspberry Mousse Pie

 Chocolate-Raspberry Mousse Pie
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 raspberries and chocolate. —Virginia Anthony, Jacksonville, Florida
8 ServingsPrep: 35 min. + chilling


  • 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


  • 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.

2 of 2

Chocolate-Raspberry Mousse Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.