Easy Strawberry Mousse Pie - Baking Cherry

Easy Strawberry Mousse Pie

Pies & Tarts

This strawberry pie is a great idea for a simple and delicious dessert. It has a crumbly graham cracker crust, a creamy and light filling that tastes like ice cream and a tangy sauce made with fresh strawberries. Simply delicious!

Active time: 35min | Cook time: 10min | Yield: 8-10

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Ingredients:
Crust:
  • 5oz (140g) Graham Crackers
  • 2 Tbsp Sugar
  • 1/3 cup (70g) Butter, melted
Filling:
  • 1 cup (250ml) Heavy Whipping Cream, cold – or 8oz of Whipped Topping, like Cool Whip
  • 1 14oz can (397g) Sweetened Condensed Milk
  • 0.15oz (1 package) Strawberry Drink Mix, such as Kool-Aid (sweetened or unsweetened)
Strawberry Sauce:
  • 1 Tbsp Water at room temperature
  • 1 tsp Cornstarch
  • 10oz (300g) Fresh Strawberries, sliced
  • 3 Tbsp Sugar
Decoration:
  • 8-10 Fresh Strawberries with stems, washed and dried
  • 4oz (115g) White Chocolate
Video:





 

Crust:
  1. Lightly grease an 8-inch springform pan with vegetable oil.
  2. Using a food processor, pulse graham crackers until fine crumbs form. Add the sugar and melted butter. Pulse until well combined.
  3. Press crumb mixture evenly into the bottom of the prepared pan.
  4. Bake for 10-15 minutes at 350°F (180°C). Allow to cool completely.
Filling:
  1. Beat the heavy cream until soft peaks form, being careful not to overbeat or the cream will turn buttery.
  2. Add condensed milk and drink mix. Beat until the powder dissolves. Add more drink mix if necessary, according to your taste. Make sure to scrape the sides of the bowl, as condensed milk may sink and accumulate at the bottom.
  3. If you choose to use cool whip, you won’t need an electric mixer. Just stir all the ingredients until well combined.
  4. Spread the filling over crust.
  5. Refrigerate for 3 hours.
Strawberry Sauce:
  1. Dissolve cornstarch in water. Set aside.
  2. In a saucepan, combine sliced strawberries and sugar. Place over medium heat and bring to a boil, stirring occasionally. Cook for about 7 minutes or until the strawberries are soft.
  3. Add dissolved cornstarch and stir for 1 minute more.
  4. Let it cool completely.
Chocolate-Covered Strawberries:
  1. Melt the white chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth.
  2. Dip the strawberry into the white chocolate, holding by the stem. Allow any excess chocolate to fall back into the bowl.
  3. Place the strawberries on a baking sheet lined with parchment paper.
  4. Refrigerate until the chocolate sets, about 10 minutes.
Assembling:
  1. After the filling is set, spread strawberry sauce over the top of the pie and decorate with the chocolate-covered strawberries.
  2. Refrigerate until serving time.
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This strawberry mousse pie is a great idea for a simple and delicious dessert. It has a crumbly graham cracker crust, a creamy and light filling that tastes like ice cream and a tangy sauce made with fresh strawberries. Simply delicious!

Easy Strawberry Mousse Pie
Prep time:
Cook time:
Total time:
Serves: 8-10
This strawberry mousse pie is a great idea for a simple and delicious dessert. It has a crumbly graham cracker crust, a creamy and light filling that tastes like ice cream and a tangy sauce made with fresh strawberries. Simply delicious!
Ingredients
  • Crust:
  • 5oz (140g) Graham Crackers
  • 2 Tbsp Sugar
  • 1/3 cup (70g) Butter, melted
  • Filling:
  • 1 cup (250ml) Heavy Whipping Cream, cold – or 8oz of Whipped Topping, like Cool Whip
  • 1 14oz can (397g) Sweetened Condensed Milk
  • 0.15oz (1 package) Strawberry Drink Mix, such as Kool-Aid (sweetened or unsweetened)
  • Strawberry Sauce:
  • 1 Tbsp Water at room temperature
  • 1 tsp Cornstarch
  • 10oz (300g) Fresh Strawberries, sliced
  • 3 Tbsp Sugar
  • Decoration:
  • 8-10 Fresh Strawberries with stems, washed and dried
  • 4oz (115g) White Chocolate
Instructions
Crust:
  1. Lightly grease an 8-inch springform pan with vegetable oil.
  2. Using a food processor, pulse graham crackers until fine crumbs form. Add the sugar and melted butter. Pulse until well combined.
  3. Press crumb mixture evenly into the bottom of the prepared pan.
  4. Bake for 10-15 minutes at 350°F (180°C). Allow to cool completely.
Filling:
  1. Beat the heavy cream until soft peaks form, being careful not to overbeat or the cream will turn buttery.
  2. Add condensed milk and drink mix. Beat until the powder dissolves. Add more drink mix if necessary, according to your taste. Make sure to scrape the sides of the bowl, as condensed milk may sink and accumulate at the bottom.
  3. If you choose to use cool whip, you won’t need an electric mixer. Just stir all the ingredients until well combined.
  4. Spread the filling over crust.
  5. Refrigerate for 3 hours.
Strawberry Sauce:
  1. Dissolve cornstarch in water. Set aside.
  2. In a saucepan, combine sliced strawberries and sugar. Place over medium heat and bring to a boil, stirring occasionally. Cook for about 7 minutes or until the strawberries are soft.
  3. Add dissolved cornstarch and stir for 1 minute more.
  4. Let it cool completely.
Chocolate-Covered Strawberries:
  1. Melt the white chocolate using a double-boiler or microwave on medium power, stopping to stir every 40 seconds, until it’s completely smooth.
  2. Dip the strawberry into the white chocolate, holding by the stem. Allow any excess chocolate to fall back into the bowl.
  3. Place the strawberries on a baking sheet lined with parchment paper.
  4. Refrigerate until the chocolate sets, about 10 minutes.
Assembling:
  1. After the filling is set, spread strawberry sauce over the top of the pie and decorate with the chocolate-covered strawberries.
  2. Refrigerate until serving time.