Strawberry Mousse Pie
This strawberry mousse pie combines a crisp, buttery graham cracker crust with a smooth, airy strawberry mousse that’s both refreshing and indulgent. It’s perfect for spring gatherings, summer picnics, or whenever you crave a fruity, no-bake dessert.
Calories:
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
For the mousse:
- 2 cups fresh strawberries hulled and chopped
- ½ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water for blooming gelatin
- 1½ cups heavy whipping cream chilled
For garnish:
- Fresh strawberries sliced
- Whipped cream optional
Instructions
- Combine graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish, then refrigerate.
- In a saucepan, cook chopped strawberries with sugar, water, and lemon juice over medium heat for 5–7 minutes until softened. Puree the mixture until smooth and let it cool slightly.
- Bloom gelatin in cold water for 5 minutes, then heat gently until dissolved. Stir it into the cooled strawberry puree and let it reach room temperature.
- In a chilled bowl, whip heavy cream until stiff peaks form. Gently fold in the strawberry mixture until light and airy.
- Spoon into the chilled crust, smooth the top, and refrigerate for at least 4 hours until set.
- Garnish with fresh strawberry slices and a dollop of whipped cream before serving.