These raspberry mousse pie bars are absolutely amazing! The flavor and texture are just perfect–sweet, but not too sweet, and incredibly smooth and creamy. I really couldn’t get over how smooth and creamy the filling was.
- 7 graham crackers
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons powdered gelatin
- 5 cups fresh raspberries
- 1/2 cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
- Lightly spray a 9-inch square pan with cooking spray. Arrange graham crackers in an even layer in the pan, breaking or cutting them to fit.
- Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, about 3 minutes.
- In a blender, puree 2 cups raspberries until smooth. Pour puree through a fine-mesh sieve into a small bowl, pressing to extract all of the juices. Discard solids. You should have about 1 cup of puree remaining.
- In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at edge.
- Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.
- Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.
- In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form.
- With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth the top with an offset spatula.
- Arrange remaining raspberries on top. Refrigerate until set, about 2 hours or overnight.
- Serving Size: 8
Who Dished It Up First: Adapted from Martha Stewart