Hey Strawberry, meet your Mousse.
Mousse is in the house. Strawberries, cream cheese and you’ve got magic.
For the crust
graham cracker crumbs
from about 5 graham crackers
for the mousse
heavy whipping cream
plus 2 tablespoons powdered sugar
of cream cheese
pureed to make about 1/2 cup
washed, hulled and sliced lengthwise
seedless strawberry jam
For the crust, preheat the oven to 350.
Mix the graham cracker crumbs with the butter and sugar.
Press into a small pie dish and cook 8-10 minutes, or until lightly golden. Remove and let cool.
For the mousse, whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two tablespoons of powdered sugar and set aside.
Beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream.
Spread the jam evenly over the bottom of the pie crust. Place the sliced strawberries over the jam.
Mound the strawberry filling into the pie crust. Refrigerate for 3 hours and serve.
Go the extra mile and top with fresh strawberries when you’re ready to serve.