This post may contain affiliate links. Please see my full Disclosure Policy for details.
Strawberry Mousse Pie is light, creamy, and bursting with fresh strawberry flavor! Made with fresh strawberries and cream, it’s the perfect spring or summer dessert.
A few years ago, I saw a recipe on the back of a graham cracker crust label that looked like it would be delicious. I scribbled down the basic ingredients and then played around with it a little to come up with this Strawberry Mousse Pie.
I’ve never been a fan of pie in general, but a light and creamy mousse pie will always get my vote. This Chocolate Mint Mousse Pie is a similar recipe. There’s something so enjoyable about a creamy, smooth pie filling! If you’re not really pie lover either, you can just treat this as an easy strawberry mousse recipe instead.
What you need to make Strawberry Mousse Pie
I love a recipe with just a few ingredients. (Scroll down to see the recipe card with full details.)
- unflavored gelatin (NOT Jell-O)
- heavy whipping cream
- powdered sugar
- graham cracker crust (either store-bought or homemade)
- In a blender or food processor, puree the strawberries. This doesn’t require any extra liquid-the strawberries will break down and create the most delicious and juicy puree. Mine ended up just under 2 cups because someone was snatching strawberries as I prepped them. 😉
- Next, stir gelatin into the strawberry mixture to make it set. Chill.
- After it’s set, simply fold in the homemade whipped cream to create the creamy pink mousse filling for your Strawberry Mousse Pie.
Chill to set and then cover with more whipped cream. Be sure to refrigerate until serving.
Garnish with fresh strawberries or mint leaves for a prettier presentation. I was packing ours up to bring to a church potluck, so I used a disposable pie plate and didn’t add anything to the top. I wish I had thought to save a couple strawberries for presentation, though!
Can you freeze mousse pies?
Yes! Because of the gelatin in the mixture, it won’t freeze completely solid. You can serve from frozen after allowing it to thaw on the counter for just a few minutes. It’s best, however, to allow it to thaw in the refrigerator. Keep frozen for up to two months.
How can I make Strawberry Mousse Pie a bit more healthy?
If you are focusing on clean eating or just want to save a few calories, try skipping the pie crust altogether! Choose a pretty trifle bowl or several small serving bowls instead of a pie crust. You can also opt to sweeten the berries and heavy cream with a little honey instead of sugar.
Strawberry Mousse Pie
- 1 pkt unflavored gelatin 2 1/2 teaspoons
- 1/4 cup cold water
- 2 cups strawberries stems removed
- 1/4 cup sugar
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 prepared graham cracker crust
- In a small saucepan, mix the gelatin with cold water and allow it to bloom for about 5 minutes. Heat over low heat, stirring until the gelatin is dissolved. Remove from heat.
- In a blender or food processor, puree the strawberries and sugar. Pour into a bowl and add the gelatin mixture. Chill 15-20 (in the refrigerator or freezer) to thicken and partially set.
- While the strawberry mixture is chilling, whip the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.
- Fold the whipping cream into the strawberry mixture, leaving enough whipped cream set aside for topping.
- Pour mixture into a graham cracker crust and chill at least two hours to set. Before serving, top with additional whipped cream. Garnish with fresh strawberries or mint leaves.