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

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.

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.

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.

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!