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RASPBERRY MOUSSE PIE WITH BROWNIE CRUST Recipe

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This recipe for RASPBERRY MOUSSE PIE WITH BROWNIE CRUST, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Brownie Crust:

1/2 cup (1 stick) butter
2 ounces unsweetened chocolate
1/2 teaspoon instant coffee powder
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/2 cup chopped walnuts

Filling:
1 10-ounce package frozen raspberries, in heavy
syrup, thawed
2 large, egg whites, room.temperature
2 tablespoons granulated sugar
1¼ cups whipping cream
3 tablespoons confectioners sugar
2 teaspoons hirsch liqueur
1 cup fresh raspberries
Chocolate shavings

Directions:
Directions:
Brownie Crust:

Preheat oven to 350. Butter a 9—inch metal pie pan. Line bottom and sides of pan with a sheer of aluminum foil. Butter foil. In top of a double boiler placed over lightly boiling water, combine 4 tablespoons butter, chocolate, and coffee. Stir constantly until mixture is smooth and shiny, 4 to 5 minutes. Set mixture aside to cool. With electric mixer, cream together remaining 4 tablespoons butter and sugar until light and fluffy. Add eggs and continue to beat until well incorporated. On slow speed, add vanilla and chocolate mixture. In a small bowl, combine flour and salt. Slowly add to batter. Fold nuts into batter. Pour batter into prepared pie plate. Bake crust until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove brownie crust from oven. While crust is still hot, protecting your fingers with a clean kitchen towel, gently press down against the center of crust and then push out toward the edges to form a pie shell. Repeat process several times, always pressing gently, until the shell is about 1 inch. Cool cookie crust completely, 40 minutes to an hour. Then using foil as an aid lift pie crust from plate and peel off foil. (Pie crust can he made 1 day in advance, covered with plastic wrap, and refrigerated until needed.)

Filling:

Purée raspberries and their syrup in a food processor. Then strain purée through a fine mesh sieve into a saucepan to remove seeds. Reduce purée over medium heat to ½ cup. This will take about 10 minutes. Watch carefully SO purée does not burn. Cool reduced purée to room temperature, about 20 minutes. Beat egg whites until they begin to mound. Gradually add granulated sugar. Continue to beat until whites are just firm but still
moist. Set aside. In another bowl, whip cream until it starts to mound. Slowly add confectioners
sugar and kirsh Beat until cream is quite firm.
Fold in cooled raspberry purée, then fold in egg
whites and fresh raspberries. Mound raspberry mousse into the prepared crust. (The pie may be prepared to this point several hours before serving; keep refrigerated.) To garnish, shave some chocolate over the top of the pie.

Number Of Servings:
Number Of Servings:
8

 

 

 

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