Raspberry Mousse Chocolate Chip Pie

Directions

1. 1
   In a medium bowl, dissolve Jello in boiling water.
2. 2
   Allow to cool to room temperature before progressing with the remainder of the recipe.
3. 3
   In a medium bowl, stir together graham cracker crumbs, sugar and butter.
4. 4
   Press evenly into the bottom and sides of a 9-inch pie plate.
5. 5
   Set aside.
6. 6
   In a large bowl with a hand/stand mixer set at low speed, begin whipping the cream, powdered sugar and vanilla.
7. 7
   Once the mixture begins to thicken, increase the mixer speed to medium and whip until soft peaks form.
8. 8
   Once you see the soft peaks starting to form, pour a little at a time of the Jello liquid into the whipping cream.
9. 9
   Whip until fully incorporated and mixture has reached stiff peak consistency.
10. 10
    (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).
11. 11
    Fold 1/2 cup of mini chocolate chips into mixture.
12. 12
    Then pour into pie crust.
13. 13
    To garnish, sprinkle the remaining 1/4 cup of the chocolate chips evenly atop the pie.
14. 14
    Refrigerate for 2 hours.
15. 15
    Slice into 8 servings, serve and enjoy!