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Strawberry Mousse Pie

Strawberry mousse pie topped with fresh strawberries and whipped topping in a graham cracker crust

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This no-bake Strawberries & Cream Pie is light, luscious, and bursting with fresh strawberry flavor. Made with a graham cracker crust, strawberry purée, and fluffy whipped topping, it’s the perfect summer dessert. Simple to make, easy to chill, and even easier to devour.

Ingredients

Scale
  • 1 pre-made graham cracker crust (or homemade)
  • 1 lb fresh strawberries, hulled and halved
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 packet (about 2 tsp) unflavored gelatin
  • ¼ cup cold water
  • 1 ½ cups whipped topping (like Cool Whip) or homemade whipped cream

Optional Variations

  • For a chocolate twist, use an Oreo crust and drizzle melted chocolate over the top
  • Stir in 2 tbsp of Baileys Strawberries & Cream liqueur for an adult version
  • Make it dairy-free using coconut whipped topping and a vegan crust

Instructions

  1. Make the strawberry purée: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer until berries are soft (about 5–7 minutes). Blend until smooth.
  2. Dissolve the gelatin: In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes, then stir into the warm strawberry purée until fully dissolved.
  3. Cool the mixture to room temperature.
  4. Fold in the whipped topping gently until fully combined and fluffy.
  5. Pour into the crust and smooth the top. Chill in the fridge for 4 hours or until set.
  6. Garnish with fresh strawberries or whipped cream before serving.

 

Tip: For a firmer set, chill overnight or freeze slightly before slicing.

Notes

  • Fresh strawberries give the best flavor, but frozen can be used if thawed and drained.
  • Make it extra festive with a chocolate drizzle or a sprinkle of crushed freeze-dried strawberries.
  • This pie is best served chilled and can be made a day in advance.
  • For a firmer texture, extend the chill time or place in the freezer for 30–60 minutes before serving.

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