This strawberry mousse pie is the easiest pie you can make! It requires no oven so it’s great for those hot summer days. A buttery graham cracker crust forms the base of this pie with a light and airy strawberry mousse piled on top. A touch of balsamic vinegar takes the strawberry mousse to the next level.
Ingredients needed for the pie
As I already mentioned, this strawberry mousse pie is simple to make. Part of that simplicity is the limited ingredients needed. To make this pie you’ll need:
- Graham crackers
- Butter-I like to use unsalted butter in all my baking so I can control the amount of salt but for this particular recipe, unsalted butter would be fine.
- Brown sugar
- Strawberries- Fresh strawberries are best for this pie! Have extra on hand if you’d like to decorate the top of the pie.
- Granulated sugar
- Balsamic Vinegar- This is a bit of a secret ingredient giving the pie a hint of acid to cut the sweet strawberries. If you don’t have balsamic vinegar on hand and don’t want to run to the store, you can leave it out if desired.
- Gelatin- You’ll find gelatin in the baking aisle of your grocery store. It typically comes in a small box with 4 individual packets of gelatin inside.
- Heavy whipping cream- Keep your cream cold until it’s time to use it!
That’s it! Only 8 ingredients that you may already have on hand at home. As long as you have about 2 hours to let the pie set up, you will be indulging in this creamy, sweet strawberry mousse pie in no time.
Graham Cracker Crust
Graham cracker crusts are super simple to make. If you typically tend to grab a pre-made one at the grocery store, try this simple recipe instead.
I find the easiest way to crush graham crackers is to use my trusty food processor. This is one of my most used kitchen gadgets so I highly recommend the investment if you cook or bake often.
If you don’t have a food processor, feel free to get out your pent up aggression by popping the graham crackers in a zip top bag and pounding it with a rolling pin or can. You want finely ground crumbs for this crust so keep pounding until you get there.
Next, you add melted butter and brown sugar to the crumbs and mix until combined.
Because this is a no-bake crust, the secret to the crust not falling apart is to pack the crumbs in tightly and then refrigerate the crust. Use the bottom of a glass or a measuring cup to pack the crumbs tightly into the bottom and up the sides of the pie plate.
Strawberry Mousse Filling
The mousse also comes together quickly and just requires a few minutes of cooking on the stovetop.
Start by pureeing the strawberries in a blender or food processor. To make the mousse silky smooth, it’s important to strain out the seed from the puree. Push the puree through a fine mesh sieve over a bowl and discard the seeds. You should have about 1 cup of strawberry puree.
Combine the puree and sugar in a small saucepan and simmer for about 5 minutes until it is reduced by about a third. Add the balsamic vinegar.
While the puree is simmering the the above step, put 1/4 cup of water in a small bowl and sprinkle the gelatin packet over the water. Let it sit until the puree has reduced. It will thicken up considerably.
Scrap the gelatin into the puree and bring it back to a gentle boil for about 2 minutes. Remove it from the heat and pour the puree into a seperate bowl to cool. Let it cool for 20-25 minutes.
Whip the heavy whipping cream to stiff peaks. You’ll know you have the right consistency when you can turn the beater upside down and the peaks of the cream do not sag.
Fold the puree into the cream until no streaks of cream remain. Fill the crust with the mousse, smooth the top with a spatula and refrigerate for at least 2 hours or overnight.
How to serve the pie
I decorated my strawberry mousse pie with extra sliced strawberries both because it’s very pretty and also to increase that fresh strawberry flavor.
Another great option instead of the strawberries or in addition to would be some lightly sweetened whipped cream on the side. I generally use about 2 tablespoons of powdered sugar to 1 cup of heavy whipping cream when making whipped cream.
You can also just serve as is for a no fuss delicious dessert!
How to store the pie
This pie needs to be stored in the refrigerator and will last for 3-4 days if covered and refrigerated.
You can also freeze the pie, letting it defrost overnight in the refrigerator the day prior to serving. Make sure it is covered tightly if freezing.
For more strawberry recipes, check out:
- Strawberry Galette
- Strawberry Scones
- Frozen Strawberry Cheesecake with a Pretzel Crust
- Strawberry Sweet Rolls with Cream Cheese Frosting
Tag me on Instagram @themarblekitchenblog if you make this and leave a review and comment below! Thanks and enjoy!
Strawberry Mousse Pie
Graham Cracker Crust
- 2 cups graham crackers crumbs about 16 graham crackers or 2 sleeves
- 8 tbsp unsalted butter melted
- ¼ cup brown sugar packed
- 2 cups strawberries hulled and sliced in half, about a quart
- ½ cup sugar
- 1 tbsp balsamic vinegar
- 1 .25 oz packet of gelatin
- 2 cups heavy cream
Graham Cracker Crust
- Place graham crackers in a zip top bag and crush using a rolling pin or can until fine crumbs remain. Alternatively, place graham crackers in a food processor and crush that way.
- Place graham crackers in a bowl (or leave in the bowl of the food processor) and add brown sugar and melted butter until combined.
- Press graham cracker crumbs into a pie plate, using the bottom of a cup to press the crust tightly into the bottom and sides of the pan.
- Place the crust into the refrigerator while making the filling.
- Puree the strawberries using a blender or food processor. Push the puree through a fine mesh sieve sitting over a bowl to remove the strawberry seeds.
- Place strained puree into a small saucepan over medium heat. Add the sugar and mix well.
- Bring to a simmer and simmer for about 5 minutes or until the puree is reduced by about a third.
- While puree is simmering, add ¼ cup of water to a small bowl. Sprinkle the gelatin over the water evenly. Set aside.
- Once the puree has reduced by a third, add the gelatin, stirring well.
- Bring the puree back to a gentle boil for about 2 minutes.
- Remove the saucepan from the heat and stir in the balsamic vinegar. Pour the puree into a small bowl and allow to cool for about 20-25 minutes.
- Using a stand mixer or bowl and hand mixer, whip the heavy cream to stiff peaks.
- Fold the cooled strawberry puree gently into the whipped cream until completely incorporated.
- Remove the pie crust from the refrigerator and fill with the strawberry mousse, using a spatula to smooth out the top.
- Refrigerate for at least 2 hours or overnight. If desired, top with strawberries and/or whipped cream.
- Store in the refrigerator, covered, for 3-4 days.