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Blackberry Mousse Pie

 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
1

In a saucepan, combine blackberry juice and lemon juice.

2

Sprinkle gelatin over the juice.

3

Bring to a slow boil, stirring constantly.

4

Once slow boil is maintained, add sugar.

5

Cook and stir about one minute to dissolve sugar thoroughly.

6

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

7

Gently pour cream into blackberry gelatin mixture.

8

Fold/stir gently until an even color is achieved.

9

Pour into graham cracker crust