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Strawberry Mousse Pie

A creamy, airy strawberry mousse nestled in a crisp graham cracker crust and topped with fresh berries. This pie is elegant enough for celebrations yet simple enough for a weeknight treat.
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Ingredients
  

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter melted

For the mousse:

  • 2 cups fresh strawberries hulled and chopped
  • ½ cup sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water for gelatin
  • 1½ cups heavy whipping cream chilled

For garnish:

  • Fresh strawberries sliced
  • Whipped cream optional

Instructions
 

  • Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom and sides of a 9-inch pie dish and chill.
  • In a saucepan, cook chopped strawberries with sugar, water, and lemon juice for 5–7 minutes until soft and juicy. Blend until smooth and let cool slightly.
  • Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved. Stir it into the cooled strawberry puree and let it reach room temperature.
  • Whip heavy cream in a chilled bowl until stiff peaks form. Gently fold in the cooled strawberry mixture, keeping the cream airy.
  • Spoon the mousse into the crust, smooth the top, and refrigerate for at least 4 hours until set. Garnish with fresh strawberries and whipped cream before serving.