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fresh strawberries atop a mousse pie

Strawberry Mousse Pie

Tara Kringlen
A buttery graham cracker crust forms the base of this strawberry mousse pie. The crust is topped with a light and airy strawberry mousse with a touch of balsamic vinegar to take it to the next level. The best part of the pie is that it is no-bake!
3.5 from 2 votes
Prep Time 10 mins
Cook Time 7 mins
Chilling Time 2 hrs
Total Time 2 hrs 17 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 455 kcal


Graham Cracker Crust

  • 2 cups graham crackers crumbs about 16 graham crackers or 2 sleeves
  • 8 tablespoon unsalted butter melted
  • ¼ cup brown sugar packed

Strawberry Mousse

  • 2 cups strawberries hulled and sliced in half, about a quart
  • ½ cup sugar
  • 1 tablespoon 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.

Strawberry Mousse

  • 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. 


Calories: 455kcal
Keyword coconut graham cracker crust, strawberry, strawberry mousse, strawberry pie
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