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Ingredients for strawberry mousse pie including graham crackers, fresh strawberries, heavy cream, and gelatin.

The Ultimate Strawberry Mousse Pie Recipe

This Strawberry Mousse Pie features a thick graham cracker crust, a perfectly set airy pink strawberry mousse, fluffy whipped cream, fresh sliced strawberries, and a sweet strawberry sauce drizzle.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Mousse Pie Ingredients
  • 2 cups graham cracker crumbs About 240g
  • 1/3 cup granulated sugar About 65g
  • 1 pinch salt
  • 1/2 cup unsalted butter Melted (113g)
  • 1.5 lbs fresh strawberries Hulled and quartered (680g), plus extra for garnish
  • 1/2 cup granulated sugar About 100g
  • 1 tbsp lemon juice 15ml
  • 1/4 cup cold water 60ml
  • 2 tsp unflavored gelatin powder 7g
  • 1.5 cups heavy whipping cream Cold (360ml)
  • 1/4 cup powdered sugar 30g
  • 1 tsp vanilla extract 5ml
  • 1 cup heavy whipping cream For garnish (240ml)
  • 2 tbsp powdered sugar For garnish (15g)

Equipment

  • 1 9-inch springform pan Essential for accommodating the thick crust and tall layer of mousse.
  • 1 Food Processor For quickly creating uniform graham cracker crumbs and pureeing the strawberries.
  • 1 Hand Mixer or Stand Mixer Necessary for whipping the heavy cream to stiff peaks.
  • 1 Fine-mesh strainer Crucial for removing seeds to achieve a silky-smooth mousse.

Instructions
 

Make the Crust
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, salt, and melted butter. Mix until it resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
Prepare the Strawberry Base
  1. Blend the strawberries in a food processor until completely smooth to yield about 2 cups of puree.
  2. Simmer the puree, granulated sugar, and lemon juice in a saucepan over medium heat for 15-20 minutes until reduced by one-third.
  3. Pass the reduced puree through a fine-mesh strainer. Reserve 3 tbsp of the smooth liquid for the final garnish drizzle.
Make the Mousse
  1. Sprinkle gelatin over cold water and let sit for 5 minutes. Whisk the bloomed gelatin into the warm strawberry puree until dissolved. Let cool to room temperature.
  2. Whip 1.5 cups of cold heavy cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form.
  3. Gently fold the cooled strawberry gelatin mixture into the whipped cream until no white streaks remain.
Assemble and Chill
  1. Pour the airy pink mousse into the cooled graham cracker crust and smooth the top.
  2. Cover and refrigerate for 4-6 hours, or overnight, until completely firm.
  3. Before serving, whip the remaining heavy cream and powdered sugar. Decorate the pie with whipped cream, fresh sliced strawberries, and drizzle with the reserved strawberry sauce.

Notes

Tip 1. Use a hot, clean knife to slice the pie for professional, neat cuts.
Tip 2. Ensure your strawberry mixture is completely cooled to room temperature before folding it into the whipped cream to prevent melting.
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