Strawberry Pie Mousse Recipes

STRAWBERRY MOUSSE PIE

Steps:

• 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.
• 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.
• Slice and serve. Refrigerate any leftovers.

STRAWBERRY PIE MOUSSE

Steps:

• In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. , Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

STRAWBERRY MOUSSE PIE

Steps:

• 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.

STRAWBERRY MOUSSE PIE

Steps:

• In one bowl cream together cream cheese, sugar and vanilla. Fold in 1 1/2 cups whipped topping and set aside.
• In another bowl beat whipping cream and instant pudding until stiff peaks form.
• Place cream cheese mixture in the bottom of the pie crust.
• Place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse.
• Top with the remaining 1 1/2 cups whipped topping.
• Let chill for 1 hour.

TRE'S STRAWBERRY MOUSSE PIE

Steps:

• Sprinkle gelatin over cold water in saucepan: Let stand for 1 minute to soften.
• Stir over low heat until gelitan is dissolved (about 1 minute).
• Remove from heat.
• Place berries, extra fine granulated sugar and gelatin mixture in food processor or blender.
• Whirl to puree. Pour into bowl, chill until mixture mounds when dropped from a spoon (1 Hour).
• Beat cream and powdered sugar in chilled bowl until soft peaks form.
• Stir 1/4 of cream into strawberry puree to lighten mixture.
• Fold in remaining cream.
• Pour into crust.
• Refrigerate for 2 hours before serving.
• Cooking time is chill time!

STRAWBERRY MOUSSE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Stir in flour. Press onto the bottom of a 9-in. or 10-in. springform pan; prick with a fork. , Bake at 350° for 10 minutes. Reduce heat to 300°; bake 20-25 minutes longer or until lightly browned. Cool. , Meanwhile, for filling, puree enough berries (about 1-1/2 pints) to make 2 cups. Set aside remaining berries for garnish. Stir lemon juice and sugar into puree. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add to puree; chill until mixture begins to thicken. , Fold in whipped cream and food coloring if desired. Pour into crust; chill until set. Garnish with reserved strawberries.

RASPBERRY MOUSSE PIE

Steps:

• Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
• In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
• Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.

STRAWBERRY MOUSSE

Steps:

• Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
• Let macerate for 15 minutes.
• Puree the remaining strawberries together with the confectioners' sugar in a blender.
• Whip the cream to stiff peaks.
• Reserve a quarter of the whipped cream for garnish and refrigerate.
• Carefully fold the remaining cream into the pureed strawberries.
• Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
• Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
• Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
• Variation: Substitute an equal amount of raspberries for the strawberries.

STRAWBERRY PIE VI

Steps:

• In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.