Raspberry Mousse Chocolate Chip Pie
photo by MarthaStewartWanabe
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Filling
- 1 (3 ounce) box raspberry Jell-O gelatin
- 1 cup boiling water
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
- 1⁄2 cup mini chocolate chip, semi-sweet chocolate
-
Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄2 cup butter, melted
-
Garnish
- 1⁄4 cup mini chocolate chip (garnish)
directions
- In a medium bowl, dissolve Jello in boiling water. Allow to cool to room temperature before progressing with the remainder of the recipe.
- In a medium bowl, stir together graham cracker crumbs, sugar and butter. Press evenly into the bottom and sides of a 9-inch pie plate. Set aside.
- In a large bowl with a hand/stand mixer set at low speed, begin whipping the cream, powdered sugar and vanilla. Once the mixture begins to thicken, increase the mixer speed to medium and whip until soft peaks form.
- Once you see the soft peaks starting to form, pour a little at a time of the Jello liquid into the whipping cream. Whip until fully incorporated and mixture has reached stiff peak consistency. (If it is a hot day or hot kitchen, it may be necessary to refrigerate for 30-45 minutes and then continue whipping until desired consistency is reached).
- Fold 1/2 cup of mini chocolate chips into mixture. Then pour into pie crust. To garnish, sprinkle the remaining 1/4 cup of the chocolate chips evenly atop the pie.
- Refrigerate for 2 hours. Slice into 8 servings, serve and enjoy!
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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