Raspberry Mousse Pie (Pillsbury) Recipe

Name: Raspberry Mousse Pie (Pillsbury)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated pie crust, softened as directed on box (Pillsbury); 4 ounces almond paste; 2 cups whipping cream; 1 (1/4 ounce) envelope unflavored gelatin; 2 tablespoons cold water; 1 tablespoon lemon juice; 4 cups fresh raspberries (or frozen); ¾ cup sugar; 3 tablespoons sugar; 3 tablespoons frozen juice concentrate, thawed (cranberry raspberry)

Servings: persons

1
Heat oven to 450F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
2
Meanwhile, in small microwavable bowl, place almond paste and 2 tablespoons of the whipping cream.
3
Microwave uncovered on High about 30 seconds or until almond paste is softened; stir until smooth.
4
Spread almond paste mixture over bottom of warm pie crust.
5
Cool 45 minutes.
6
In small bowl, mix gelatin with cold water and lemon juice; stir with fork to soften.
7
In 2-quart saucepan, mix 3 cups of the raspberries and 3/4 cup sugar; add softened gelatin.
8
Cook over medium heat 6 to 8 minutes, stirring constantly, until gelatin is dissolved and mixture is warm.
9
Refrigerate until cool, about 30 minutes.
10
In large bowl, beat remaining whipping cream with electric mixer on high speed until soft peaks form.
11
Gently fold raspberry mixture into whipped cream mixture.
12
Spoon mixture over almond paste mixture.
13
Refrigerate at least 2 hours until chilled.
14
In medium bowl, place remaining 1 cup raspberries, 3 tablespoons sugar and the juice concentrate.
15
Crush raspberries with fork and stir well to dissolve sugar.
16
Drizzle crushed raspberry mixture over individual servings of pie.
17
Garnish with fresh mint.
18
Cover and refrigerate any remaining pie.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 refrigerated pie crust, softened as directed on box (Pillsbury), 4 ounces almond paste, 2 cups whipping cream, 1 (1/4 ounce) envelope unflavored gelatin, and more.

Yes, Raspberry Mousse Pie (Pillsbury) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Mousse Pie (Pillsbury)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions