Preparation / Directions:
CHOCOLATE GRAHAM CRUST Use PAM to grease a pie plate. This will do a 9" or 10" pie. Combine all ingredients except the egg white. Whisk the egg white until frothy and stir into crumbs. Press crumbs into a greased 9" or 10" pie plate. Bake at 350 F. for 7 - 10 minutes. Cool. Don't buy a ready-made crust -- they have more sugar than this one does.
RASPBERRY (OR STRAWBERRY) MOUSSE PIE If you have a 10" pie plate, use it for this pie. If you use a 9" pie plate, have a cereal bowl ready to put the extra filling into. Mousse: Puree the berries. Strain thru a sieve until all you have left is seeds. Discard the seeds. (This is the worst part of the whole thing, but definitely worth it). Sprinkle gelatin over the 1/4 c. of juice. Heat the berry puree just to warm it. Add the softened gelatin and stir until the gelatin is completely dissolved. Add sweetener to berry mixture (see the note below about adding sweetener). Cool until it is the consistency of raw egg white. Stir in the cold yogurt. Put the mixture back in the fridge while you do the next step. Beat the egg whites until stiff peaks form. Whisk 1/4 of beaten whites into the berry mixture. Then fold the rest of the egg whites into the mixture. Pile the stuff into the crust and put it into the fridge until it is set (up to 3 hours). NOTES: 3 cups of berries is the original recipe. I have found that 2 small boxes of unsweetened raspberries (the regular size as opposed to the large size) work quite well with this recipe; so I don't bother to measure anymore. I just thaw and use two boxes.
ADDING SWEETENER TO THE BERRIES: I have found that the berries are usually too sweet when I use the full amount of sweetener called for. So as I add the sweetener to the cooled berry mixture, I keep checking it for sweetness. I do not put the whole 1/4 cup in at once. I start with 1/8 cup and work my way up until it is as sweet as I want it. My family like it to be a little bit tart (you lose the berry flavor if it is too sweet). If the berry mixture gets too set before you start the egg whites, a whisk works very well to break it up enough that you don't have little gelatin lumps in the finished product. If it gets way too set, re-heat it a bit to liquify it; then recool it. If, when putting the filling into the shell, it starts to look like you won't get it to the fridge if you put any more filling in: put the pie in the fridge and then add more filling in the centre of the pie. Keep your eye on the edges. When it looks like it is going to overflow, put the rest of the filling in a sma
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