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Strawberry Mousse Pie (Torta Mousse de Morango)

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We are having an unusually colder beginning of Spring down here in Florida and, as I notice plenty of people praising this weird weather, I find myself on the opposite side: all I am craving are those regular warmer days! Guess what gives me hope? Florida strawberries! And yes, I am having a lot of fun with our early strawberry season. 

Last week, I made those scrumptious Strawberry Bonbons and they were rich, creamy, and so delightful… Just like the flavors of my childhood in Brazil. So, this week, I wanted to have a lighter dessert, and my Strawberry Mousse Pie sounded like the perfect choice!

This pie has an incredible fluffy filling with a very good balance of sweetness and tartness. The sauce on top is like a strawberry explosion, with just the right amount of chunkiness. The crust is right up my alley: a ridiculously easy Graham cracker base that gives the perfect crunchy texture that this pie needs. 

All that I can think of at the moment are warmer Spring days spent by the pool. A slice of my Strawberry Mousse Pie and a glass of Prosecco to bring the word perfection to my daydream. I hope you enjoy!

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Strawberry Mousse Pie (Torta Mousse de Morango)

Serves 8 to 10

Crust Ingredients:

  • 1 cup Graham cracker crumbs
  • 4 tablespoons unsalted butter, softened
  • ¼ cup brown sugar (preferred dark)

Filling Ingredients:

  • 16 ounces strawberries, washed and dried, stems removed
  • 1 envelope (0.25 ounces) unflavored gelatin
  • ½ cup hot (not boiling) water
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons lime juice (from ½ medium lime)
  • 3 egg whites

Sauce Ingredients:

  • 16 ounces strawberries, washed and dried
  • ¼ cup sugar
  • 2 tablespoons water
  • 2 tablespoons lime juice (from ½ medium lime)

Directions for Crust:

Preheat oven to 350 degrees F.

To a medium mixing bowl, add Graham cracker crumbs, butter, and brown sugar. Mix everything, until well combined into a smooth dough.

Press dough into the bottom of a 9-inch pie pan, or into a 9-inch mold pan.

Bake until golden brown, 9 to 10 minutes.

Remove from oven and set aside.

Directions for Filling:

Using a food processor or blender, puree strawberries until a smooth sauce forms; about a minute or two. Set aside.

Combine gelatin and water into a large mixing bowl; whisk until smooth. Add pureed strawberries, sweetened condensed milk, and lime juice. Stir until incorporated.

Add egg whites to a clean bowl. Using a hand mixer or a standing mixer with the whisker attachment, beat the egg whites on high speed until stiff peaks form; about 4 to 5 minutes.

Add about ¼ of the egg whites into the strawberry mix and stir gently until incorporated. Add the remaining egg whites into the bowl and fold gently, until mix becomes aired and fluffy.

Tilt strawberry mix over crust. Transfer to fridge.

Directions for Sauce:

Set aside 5 or 6 pretty strawberries to use for garnishing – I prefer the medium size strawberries, with a nearly perfect round shape. Remove the stems and leaves of the remaining ones.

Set a medium sauce pan over medium heat and add strawberries, sugar, water, and lime juice. Once mixture starts to boil, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, and strawberries are really soft; about 10 minutes. Using a fork or a potato masher, smash the strawberries into even smaller pieces. Transfer the sauce to a sealable container and refrigerate at least one hour.

Drizzle sauce over pie and return to fridge for another 3 hours.

If set over mold pan, unmold.

Garnish pie with strawberries, slice and serve.

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