2 Reviews

OH, YES ~ ABSOLUTELY WONDERFUL & this keeper of a recipe is gonna be made again & again this summer! Loved everything about this one, from prep to the pinks & reds to the wonderful taste! Did something I've never done before in that the pastry that I used extended over the edge a bit more than I'd originally wanted. However, instead of cutting it back, I left it that way while carefully baking it, THEN when I cut it back, it crumbled into all sizes of pieces! When the pie was finished, I sprinkled some of that crumbed pastry over the top (just for something different) & I liked the rustic look! Anyway, 2Bleu, THIS IS A GREAT, GREAT PIE ~ Thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe[

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Sydney Mike June 16, 2009

5 Stars, this was divine. The almond paste and cranberry-raspberry concentrate subtly set off the raspberry-whipped cream filling. Raspberries are delicate, so bought fresh raspberries just before making, and rinsed just before using; if using frozen, would let any excess moisture drain out before using. Had 1 3/4 cups of excess filling, so would either use deep dish pie plate or would put crushed chocolate wafers at bottom of ramekins or silcone muffin cups and top with remaining filling. Made abstract design on dessert plate with chocolate before placing wedge of pie on top; that led to a finger-licking finale to get every last drop of the resulting raspberry-chocolate sauce. Would make again with an Oreo crust, but will definitely make again! Be prepared for the time stage. Made for Photo Tag.

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KateL August 12, 2008
Raspberry Mousse Pie (Pillsbury)