Strawberry Mousse Pie

Why You’ll Love This Recipe

I love how this pie looks like something you’d find in a bakery, but I can whip it up right at home without a lot of effort. The texture is silky and creamy, with a delicate strawberry flavor that isn’t overly sweet. The graham cracker crust adds just the right amount of crunch and richness, and topping it with fresh strawberries gives it that beautiful, natural finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• ½ cup unsalted butter, melted

For the mousse filling:

• 1 cup fresh strawberries, pureed

• ½ cup sugar

• 1 envelope (1 tablespoon) unflavored gelatin

• 2 tablespoons cold water

• 2 tablespoons lemon juice

• 1 cup heavy whipping cream, chilled

For topping (optional):

• Fresh strawberries, halved or sliced

• Whipped cream

Directions

First, I mix the graham cracker crumbs, sugar, and melted butter together until everything is evenly moistened. Then I press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. I chill the crust in the fridge while I prepare the filling.

For the mousse, I puree the strawberries and stir in the sugar. In a small bowl, I sprinkle the gelatin over cold water and let it sit for about 5 minutes to bloom. I warm the lemon juice and stir it into the gelatin until it dissolves, then mix this into the strawberry puree.

Next, I whip the heavy cream until it holds stiff peaks, then gently fold it into the strawberry mixture. I pour the mousse into the prepared crust and smooth out the top.

I chill the pie in the refrigerator for at least 4 hours, or until the filling is fully set. Right before serving, I top it with fresh strawberries and a dollop of whipped cream if I want an extra treat.

Servings and timing

This pie yields 8 slices, perfect for family dessert or entertaining.

• Prep Time: 20 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 20 minutes

Variations

Sometimes I like to mix things up by using a chocolate cookie crust for a different flavor combination. I’ve also added a swirl of strawberry jam into the mousse for a stronger fruit flavor. If I want a shortcut, I use store-bought whipped topping instead of whipping the cream. And for an even creamier filling, I’ve mixed in a bit of cream cheese.

storage/reheating

I keep this pie in the refrigerator, covered loosely with plastic wrap or foil. It stays fresh for up to 3 days. I don’t recommend freezing it—the texture of the mousse can change once thawed. If I’m storing leftovers, I wait to add the fresh strawberries on top until right before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I thaw and drain them well before pureeing. I make sure there’s no excess liquid so the mousse sets properly.

What if I don’t have unflavored gelatin?

If I don’t have gelatin, I can use a store-bought mousse mix or instant pudding as a base, but the texture won’t be quite as airy.

Can I make this pie a day ahead?

Absolutely. In fact, I often make it the night before to give it plenty of time to set. I just add the fresh topping right before serving.

How do I get clean slices when serving?

I use a sharp knife and wipe it clean between each slice. Chilling the pie well also helps the mousse hold its shape.

Can I use another fruit besides strawberries?

Yes, this recipe works beautifully with raspberries, blueberries, or even mango. I just adjust the sugar slightly based on the sweetness of the fruit.

Conclusion

Strawberry Mousse Pie is one of those desserts that feels light, fresh, and special without being complicated. I love how it combines creamy mousse with a crisp crust and juicy berries on top. Whether I’m celebrating something or just treating myself, this pie always delivers a slice of simple elegance.