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Ingredients

How to make it

  • Okay, the crust is the tricky part. Preheat the oven to 350 F.
  • Grind the graham to fine crumbs using a mortar and pestle, or if you can find the graham cracker already in crumbs, good for you. Mix it by hand with butter and sugar until you get a malliable, crumbly consistancy, enough to form a crust on the bottom of a pie dish.
  • Pop into the oven and bake for like 15 to 20 minutes, just to let it set.
  • Take it out and let it cool for a bit.
  • Make the mousse according to the box's instructions, It only takes the powder and cold milk.
  • Using an electric mixer, whip the mousse in a large mixing bowl until...um, moussey. (This is why I don't have my own cooking show)
  • Fill the pie crust with mousse filling, spread until even. It might come up a little short, that's okay.
  • Arrange fresh raspberries as desired over the top of the pie, then squeeze chocolate syrup over the whole mess in a pretty pattern.
  • Cover with plastic wrap and shove the whole thing into the fridge for at least 2 hours or overnight before serving.
  • This pie will be slammin' and your family will think you were channeling the spirit of Julia Child making this thing. No joke.
Behold...Dr. Oetker's Chocolate Raspberry Mousse.   Close
It was stale, and I loathe waste.   Close
Forming the crust   Close
Yeah, I was proud of it. lol   Close
It didn't bake long enough at 10 mins, it kinda... shrank. I was disappointed.   Close
Filling the pie   Close
The first piece.   Close
Several pieces later... my friends and I demolished it over the next few days. Poor thing didn't have a chance.   Close
But yo, straight up? I got these for next time.   Close

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