This raspberry mousse pie recipe is made on a crunchy graham crust.
Lightly grease a 9 inch square cake pan with butter and line with parchment paper, leaving a 2-inch overhang on all sides.
Arrange graham crackers in an even layer in pan, breaking them to fit as necessary.
Place lemon juice in a small mixing bowl and sprinkle with gelatin. Let sit until gelatin softens,about 3 minutes.
In a blender or food processor, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup. Discard solid pieces.
In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at edge.
Add gelatin mixture and cook, stirring constantly, until gelatin dissolves.
Transfer mixture to a small bowl and let cool to room temperature.
In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form. With a rubber spatula, gently fold in raspberry mixture until combined.
Pour over graham crackers. Smooth top with a spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours.
Gently lift pie out of pan using the parchment paper and place on a serving plate. Peel away parchment from sides of pie and trim excess paper with scissors or a sharp knife.
Cut into pieces and garnish with fresh raspberries and mint leaves.