Blueberry Mousse Pie


8 servings


1 cup blueberry juice
1 envelope unflavored gelatin
1 teaspoon fresh lemon juice
1 cup granulated sugar
1 cup whipping cream
1 teaspoon vanilla
1 graham cracker pie crust*


In a saucepan combine blueberry juice and lemon juice then sprinkle gelatin over juice. Bring to a slow boil stirring constantly. Once slow boil is maintained add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes syrupy but not set.

Whip cream and vanilla to soft peak stage. Gently pour cream into blueberry gelatin mixture. Fold and stir gently until an even color is achieved. Pour into graham cracker crust then refrigerate or freeze.

Additional Information

*See Graham Cracker Crust recipe if you would like to make your own crust.

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