Strawberry Mousse Pie

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Strawberry Mousse Pie: A Light, Creamy, and Fruity Delight!

Get ready to indulge in a cloud of strawberry bliss with this exquisite Strawberry Mousse Pie! This no-bake dessert features a luscious, airy strawberry mousse nestled in a crisp graham cracker crust. Made with fresh strawberries, rich whipped cream, and just a touch of gelatin for stability, it’s a wonderfully light, fruity, and elegant treat that’s perfect for spring and summer gatherings, or anytime you crave a taste of fresh berries!

This pie offers a delightful combination of textures: the crisp, sweet crust, and the smooth, ethereal mousse that melts in your mouth. The vibrant flavor of fresh strawberries shines through, making it a truly refreshing and satisfying dessert that’s surprisingly easy to create.

Ingredients:

  • 1 pre-made graham cracker pie crust (9-inch size)
  • 1 pound fresh strawberries, hulled and sliced (about 3 cups sliced)
  • 1 cup heavy cream (cold)
  • ½ cup powdered sugar (confectioners’ sugar)
  • 1 teaspoon vanilla extract
  • 1 packet unflavored gelatin (such as Knox, about 1 tablespoon)
  • 2 tablespoons cold water

Equipment:

  • Blender or food processor
  • Large mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Small microwave-safe bowl or ramekin
  • Whisk or spatula
  • Rubber spatula (for smoothing)
  • Measuring cups and spoons

Instructions:

  1. Bloom the Gelatin: In a small microwave-safe bowl or ramekin, sprinkle the unflavored gelatin evenly over the 2 tablespoons of cold water. Let it sit for 5 minutes to “bloom” or soften. It will absorb the water and become thick and jelly-like.

  2. Prepare Strawberry Puree: Place the hulled and sliced fresh strawberries in a blender or food processor. Blend until completely smooth. You should have about 1½ cups of puree. Set aside.

  3. Whip the Cream: In a large mixing bowl, pour the 1 cup cold heavy cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Using an electric mixer, whip on high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.

  4. Dissolve Gelatin: Microwave the bloomed gelatin for 10–15 seconds on high, or until it is fully dissolved and clear (it should not be hot, just melted). Stir to ensure no granules remain.

  5. Fold in Strawberry Puree: Gently fold the strawberry puree into the whipped cream mixture using a spatula until well combined. The mixture should be a lovely pale pink.

  6. Incorporate Gelatin: Slowly drizzle the melted gelatin into the strawberry mousse mixture while continuing to gently fold. Mix until the gelatin is fully incorporated. This step helps stabilize the mousse.

  7. Fill the Crust: Carefully pour the strawberry mousse into the pre-made graham cracker pie crust. Use a rubber spatula to smooth the top evenly.

  8. Chill & Set: Refrigerate the pie for at least 4 hours, or preferably overnight, until the mousse is fully set and firm to the touch.

  9. Serve: Once set, slice the Strawberry Mousse Pie using a sharp knife. For the prettiest slices, you can run the knife under hot water and wipe it clean between cuts. Garnish with fresh strawberries or a dollop of extra whipped cream if desired. Serve chilled and enjoy this delightful, light dessert!

Tips & Variations:

  • Fresh Strawberries are Best: The flavor of this pie truly shines with fresh, ripe strawberries. Frozen strawberries can be used, but ensure they are thawed and well-drained, and you might want to increase the amount slightly for flavor intensity.
  • Sweetness Level: Adjust the amount of powdered sugar in the whipped cream based on the sweetness of your strawberries and your personal preference.
  • Other Berries: This recipe can be adapted for other berries like raspberries or blueberries. Adjust sugar if needed based on berry tartness.
  • Pie Crust: While a graham cracker crust is classic, a shortbread or vanilla wafer crust would also be delicious.
  • Garnish Ideas: Besides fresh strawberries or whipped cream, a few mint leaves, chocolate shavings, or a sprinkle of toasted coconut can add a lovely touch.
  • Storage: Store leftover pie covered tightly in the refrigerator for up to 3-4 days.

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