Blackberry Mousse Pie


August 13, 2015


1 cups blackberry juice (no pulp or seeds)

1 envelope Knox gelatin

1 tsp lemon juice

1 cup sugar

1 cup whipping cream

1 tsp vanilla

1 graham cracker pie crust


1In a saucepan, combine blackberry juice and lemon juice.

2Sprinkle gelatin over the juice.

3Bring to a slow boil, stirring constantly.

4Once slow boil is maintained, add sugar.

5Cook and stir about one minute to dissolve sugar thoroughly.

6Pour into a bowl and refrigerate until it becomes thicker (syrupy, but not set). Whip cream and vanilla to soft peak stage.

7Gently pour cream into blackberry gelatin mixture.

8Fold/stir gently until an even color is achieved.

9Pour into graham cracker crust

Mrs. Warren R. Odom, on the website of Southern Grace Farms, Enigma, GA. Visit

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