American Pie Council

2013 Amateur Recipe

Extravagant Chocolate Raspberry Mousse Pie

Extravagant Chocolate Raspberry Mousse Pie
2013 APC Crisco National Pie Championships Amateur Division
2nd Place Open
Grace Thatcher, Delta, OH

The gelee and raspberry mousse can be prepared ahead of time and frozen until ready to assemble in the crust.

Crust
4 oz. chocolate grahams finely crushed
5 T. sugar
6 T. melted butter
1/2 t. vanilla
Mix the chocolate grahams and sugar in a bowl. Melt butter in a saucepan and add vanilla, mix the butter vanilla combo with the cracker crumbs and press into a deep dish pie pan. Bake at 325 for 10 minutes.

Raspberry puree
2 twelve oz packages frozen raspberries thawed
Puree berries in a food processor to make 1 1/2 cups of puree. Strain out seeds.

Raspberry base
1 1/2 C. raspberry puree (see above)
1 C. sugar
1 1/2 t. vanilla paste
1 1/2 t. lemon juice
Combine ingredients in a small saucepan over medium high heat and cook until sugar is dissolved and set aside.

Raspberry gelee
3/4 t. unflavored gelatin
1 T. water
3/4 C. raspberry base (see above)
Bloom gelatin in cold water and set aside for 5 minutes. Into a small sauce pan add raspberry base, set over medium heat until mixture is warm. Remove from heat, add gelatin and stir to thorougly blend. While cooling slightly, line a 8 inch round pan with cling wrap, pour mixture onto pan and immediately place pan into freezer until gelee is set.

Raspbery mousse
1 C. raspberry base (see above)
2 egg yolks
3/4 t. unflavored gelatin
1 T. water
1/2 C. heavy cream, whipped
Bloom gelatin in cold water and set aside for 5 minutes. Into a small saucepan combine raspberry base and egg yolks, stir vigiorously to blend well and bring to a temp of 160 degrees. Remove from heat and add bloomed gelatin, stir to dissolve completely let cool until mixture reads 90 degrees on an instant read thermometer, fold in whipped cream. Pour on top of gelee and return to freezer.

While gelee and raspberry mousse are in the freezer, assemble other components.

Chocolate ganache
7 oz semi-sweet chocolate
1/2 C. plus 2 T. heavy cream
1/3 C. light corn syrup
1 T. cocoa powder
2 T. sour cream
Break chocolate into a mixing bowl and set aside, add cream, corn syrup and cocoa powder to a saucepan, set over medium high heat and bring to a boil then add sour cream, mix well. Pour cream mixture over chocolate and stir until chocolate is melted. Pour into baked crust and smooth with spatula.

Take gelee and raspberry mousse from freezer and turn out onto ganache. Place pie in the freezer while preparing chocolate mousse.

Chocolate mousse
6 oz semi-sweet chocolate
3/4 C. half and half
2 t. light corn syrup
3/4 C. heavy cream, whipped
1/2 t. vanilla
Break chocolate into a mixing bowl and set aside, add half and half and corn syrup to a saucepan, set over medium high heat and bring to a boil. Pour cream mixture over chocolate and stir until chocolate is melted. When cooled fold whipped cream and vanilla into mixture. Spread mousse on top of gelee/ mousse layer. Place pie in refrigerator

Mirror glaze
1 t. unflavored gelatin
2 T. water
1/2 C. sugar
2 T. water
1 T. cocoa powder
1 T. sour cream
1/2 oz. semi-sweet chocolate
Bloom gelatin in cold water and set aside for 5 minutes. Bring sugar, water and cocoa powder to a boil in a saucepan over high heat. Remove from heat and stir in sour cream and gelatin. Add chocolate and stir until melted, cool for 10 minutes. Pour over top. Return to fridge. When ready to serve garnish with fresh raspberries and whipped cream if desired. Enjoy!