Raspberry Mousse Chocolate Chip Pie

10 ingredients
15 steps

Ingredients

  • 1 (3 ounce) box raspberry Jell-O gelatin
  • 1 cup boiling water
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 12 cup mini chocolate chip, semi-sweet chocolate
  • 1 12 cups graham cracker crumbs
  • 14 cup sugar
  • 12 cup butter, melted
  • 14 cup mini chocolate chip (garnish)

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!

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