Pineapple Mousse Pie with Raspberries
Prep: 15 minutes; Freeze: 2 hours. A frozen pie like this is ideal for entertaining because you can make it a few days ahead and keep it in the freezer.
Yield: 8 servings (serving size: 1 wedge)
More From Oxmoor House
Amount per serving
- Calories: 217
- Calories from fat: 31%
- Fat: 7.4g
- Saturated fat: 3.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 3.5g
- Carbohydrate: 32.7g
- Fiber: 2g
- Cholesterol: 11mg
- Iron: 0.9mg
- Sodium: 207mg
- Calcium: 47mg
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 (8-ounce) can crushed pineapple in its own juice, undrained
- 1 1/2 cups fresh raspberries
- 3 tablespoons low-sugar raspberry spread
- 1 (6-ounce) reduced-fat graham cracker pie crust
- 3/4 cup tub-style light cream cheese
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup frozen fat-free whipped topping, thawed
- Combine first 4 ingredients in a small saucepan; cook over medium heat, stirring often, until mixture comes to a boil and thickens. Cool to room temperature.
- Gently combine raspberries and raspberry spread. Spoon into bottom of pie crust.
- Combine cream cheese, sugar, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth and creamy. Fold pineapple mixture into cream cheese mixture. Fold whipping topping into cream cheese mixture. Spoon over berries. Cover and freeze at least 2 hours.
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