Raspberry Mousse Pie with Pistachio Crust
This pie gets its bright pink colour from raspberry purée mixed with gelatin. Then whipped cream is incorporated into it, creating a dense mousse called bavarois that stays standing even when cut. Spread it in a simple crust of graham cracker crumbs and chopped pistachios. As a garnish, use the jellified fruit purée to create […]
Ingredients
- 2/3 cup (85 g) unsalted shelled pistachios
- 3 tbsp sugar
- 1 cup (140 g) graham cracker crumbs
- 1/4 cup (55 g) unsalted butter, melted and cooled
- 1 cup (135 g) fresh raspberries
- 2 tsp gelatin
- 3 tbsp (45 ml) cold water
- 1 3/4 cups (235 g) fresh or thawed frozen raspberries
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) lemon juice
- 3/4 cup (180 ml) 35% whipping cream
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a food processor, finely chop the pistachios with the sugar. Add the graham crumbs and butter. Mix well. Firmly press the mixture along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom.
- Bake for 15 minutes. Let cool completely, about 30 minutes.
- Spread the raspberries out in the cooled crust, making sure they do not go higher than the rim of the tart pan. Set aside.
This pie gets its bright pink colour from raspberry purée mixed with gelatin. Then whipped cream is incorporated into it, creating a dense mousse called bavarois that stays standing even when cut. Spread it in a simple crust of graham cracker crumbs and chopped pistachios. As a garnish, use the jellified fruit purée to create a mirror glaze.