Raspberry-chocolate Chip Mousse Pie

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons cold water
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 cups fresh raspberries
• 1/2 cup sugar
• 1 1/2 cups heavy cream
• 1 tablespoon framboise liqueur (or other raspberry-flavored liqueur)
• 1 teaspoon pure vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 1 (9 inch) prepared chocolate cookie pie crust

Recipe

• 1 add the cold water to a small stainless steel bowl; sprinkle the gelatin on top; let the gelatin stand to dissolve.
• 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 stir in the gelatin mixture.
• 4 set the berry mixture aside; let cool to room temperature, stirring occasionally (10-15 minutes).
• 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 gently fold in the raspberry mixture and then the chocolate chips.
• 7 scrape the filling into the prepared crust.
• 8 cover the pie with plastic wrap and refrigerate 6 or more hours, up to 1 day, until the filling is completely set.