Raspberry Mousse Pie with Pistachio Crust

Preparation

• Pistachio Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C).
  • In a food processor, finely chop the pistachios with the sugar. Add the graham crumbs and butter. Mix well. Firmly press the mixture along the bottom and up the sides of a 9-inch (23 cm) tart pan with removable bottom.
  • Bake for 15 minutes. Let cool completely, about 30 minutes.
  • Spread the raspberries out in the cooled crust, making sure they do not go higher than the rim of the tart pan. Set aside.

• Raspberry Mousse

  • In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
  • In a blender, purée the raspberries with the sugar and lemon juice until smooth. Strain through a sieve placed over a pot. Compost the raspberry seeds. Bring to a boil. Remove from the heat.
  • Add the gelatin to the pot and whisk until completely dissolved.
  • Set aside ¾ cup (180 ml) of the raspberry purée in a large bowl. Let the purée in the bowl cool to room temperature but without letting the gelatin set, about 15 minutes. Set the remaining purée in the pot aside.
  • In another bowl, whisk the 35% cream with an electric mixer until semi-stiff peaks form. Stir one-third of the whipped cream into the bowl of cooled raspberry purée. Gently fold in the remaining whipped cream using a whisk or a spatula until the mixture is smooth.
  • Using an offset spatula, spread the raspberry mousse over the raspberries in the tart pan. Refrigerate for 30 minutes or until the surface of the mousse has set. Wash the offset spatula.
  • Using the clean offset spatula, spread the remaining raspberry purée from the pot over the pie. Refrigerate for 4 hours or until the mousse has set. Unmould the pie and serve. The pie will keep for 3 days in the refrigerator.