Raspberry-Chocolate Chip Mousse Pie

1. 1

   Add the cold water to a small stainless steel bowl; sprinkle the gelatin on top; let the gelatin stand to dissolve.

2. 2

   Combine the raspberries and sugar in a medium saucepan over med-low heat; cook until the sugar has dissolved and the mixture is warm to touch.

3. 3

   Stir in the gelatin mixture.

4. 4

   Set the berry mixture aside; let cool to room temperature, stirring occasionally (10-15 minutes).

5. 5

   In a large mixing bowl, combine the heavy cream, framboise, and vanilla; using an electric mixer, whip the cream until soft peaks form.

6. 6

   Gently fold in the raspberry mixture and then the chocolate chips.

7. 7

   Scrape the filling into the prepared crust.

8. 8

   Cover the pie with plastic wrap and refrigerate 6 or more hours, up to 1 day, until the filling is completely set.

No additional tips available.