Fresh strawberry mousse pie with real strawberry puree and a homemade graham cracker crust!
Prep Time1 hourhr10 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Dessert
Cuisine: American
Keyword: butter, graham crackers, heavy cream, no bake pie, strawberries, strawberry mousse, strawberry mousse pie
Servings: 12servings
Author: Beth
Ingredients
Graham Cracker Crust
1 ½cupsgraham cracker crumbsabout 9 graham crackers
¼cupbrown sugar
7tbspbuttermelted
Strawberry Mousse Filling
3tbsplemon juicefresh
2 ¼tsppowdered gelatinstandard .25 oz packet
2cupsof fresh strawberries
½cupsugar
2cupsheavy cream
2tbspsugar
Optional: additional whipped cream and strawberries to decorate the pie
Instructions
Graham Cracker Crust
In a mixing bowl combine the graham cracker crumbs, brown sugar, and melted butter. Stir together until a thick mixture forms.
Press the crust into an un-greased pie pan. Use your fingers and the bottom of a flat cup to evenly distribute the mixture on the bottom and the sides of the pan. Make sure the pie mixture is really compacted.
Place the pie pan in the freeze for 30 minutes before adding the filling. If you’re preparing the crust days or hours in advance, cover the pie pan with foil or plastic wrap and place in the refrigerator.
Strawberry Mousse Filling
In a small bowl, add the lemon juice then sprinkle with the gelatin. Set aside and allow the gelatin to soften.
In a blender, puree 2 cups of strawberries (remove the stems) until smooth. 2 cups of fresh strawberries will yield about 1-1.5 cups puree.
In a pot over medium heat on the stove, combine the strawberry puree and 1/2 cup sugar. Allow the mixture to cook until the edges bubble.
Add the softened gelatin (it will be thick) and stir until the gelatin dissolves, about 1 minute.
Pour the pie filling into a large bowl and allow it to cool to room temperature, about 20 minutes.
In a large mixing bowl, combine the heavy cream with 2 tbsp of sugar. Use an electric mixer to beat the cream into stiff peaks, about 4-6 minutes.
Once you have stiff peaks, gently fold the strawberry puree into the cream, mixing until it’s all combined. If you’d like to create a simple design on the top of your pie, reserve a small amount of strawberry puree.
Remove the crust from the freezer or fridge and pour the filling into the pan. If desired, use the small amount of strawberry puree that you set aside to add a simple design to the top of the pie. I used a toothpick to create swirls.
Loosely cover the pie pan and refrigerate for about 2 hours or up to overnight.
Before serving, if desired, pipe on whipped cream swirls and top each swirl with a strawberry slice.