Chocolate Raspberry Mousse Pie

Recipe by _Pixie_
READY IN: 2hrs 35mins




  • Mix the butter and the gingersnap crumbs.
  • Press onto the bottom and sides of a 9" pie pan.
  • Freeze 15 minutes or until ready to use.
  • Place the chocolate in a bowl.
  • Bring 1/2 c of cream to the boiling point.
  • Pour the cream over the chocolate and stir until melted and smooth.
  • Pour the chocolate mixture evenly over the bottom of the pie crust.
  • Freeze at least 20 minutes.
  • Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes).
  • Strain the raspberry mixture to remove seeds and return to pot.
  • Set aside.
  • Sprinkle gelatin over orange juice, let stand 1 minute.
  • Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
  • Remove from heat and pour into medium bowl.
  • Refrigerate until mixture is the consistency of egg whites (approx 20 minutes).
  • Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
  • Fold 1/3 of the whipped cream into the raspberry mixture.
  • Add the remaining whipped cream until just combined.
  • Pour raspberry mixture into crust, mounding towards the center of the pan.
  • Refrigerate 1-2 hours, until the filling is set but still soft.
  • Whip the remaining cream and sweeten with the remaining sugar.
  • Use to decorate the edge of the pie.
  • Decorate with chocolate curls if desired.