Black Bottom Strawberry Mousse Pie

Black Bottom Strawberry Mousse Pie is sweet and light blended with just the right amount of chocolate.

Summer is calling, and what better way to answer than with a decadent, refreshing, and utterly irresistible dessert? Today, we’re diving headfirst into the world of pie, but not just any pie. We’re talking about a Black Bottom Strawberry Mousse Pie, a symphony of textures and flavors that will make your taste buds sing.

Imagine this: a crisp crust, a silky smooth chocolate ganache, and a light and airy strawberry mousse, all culminating in a perfect slice of summer bliss. Sounds good, right? Let’s get baking!

What Makes This Pie Special:

• The Chocolate Base: The ganache layer provide a rich, grounding counterpoint to the sweet and tangy strawberry mousse. It’s a delightful contrast that keeps you coming back for more.
• That Mousse! Light, fluffy, and bursting with fresh strawberry flavor, the mousse is the star of the show. It’s not overly sweet, allowing the natural sweetness of the berries to shine.
• Make-Ahead Friendly: This pie is a fantastic make-ahead dessert. This makes it perfect for potlucks, parties, or simply enjoying a slice whenever the mood strikes.
• Beautiful Presentation: The striking layers and vibrant color of the strawberry mousse make this pie a visual masterpiece. It’s sure to impress your guests!

Black Bottom Strawberry Mousse Pie

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Course Dessert

Servings 8

Ingredients

  

• 1 pre-baked pie crust

Mousse Ingredients

• 1/4 cup water
• 1 tablespoon lemon juice
• 2 1/2 teaspoons unflavored gelatin one packet
• 2 cups fresh strawberries
• 1/2 cup sugar
• pinch salt
• 2 cups heavy cream

Ganache Ingredients

• 6 ounces bittersweet chocolate chopped
• 1/2 cup heavy cream

Instructions

 

• In a small bowl combine the gelatin with the water and lemon juice. Set aside for gelatin to bloom.
• Wash and hull the strawberries. Add to a blender and blend until smooth.
• Add the pureed strawberries to a pot, along with the sugar and a pinch of salt. Cook over medium heat until it just comes to a simmer. Add the softened gelatin and stir until the gelatin is dissolved.
• Pour into a large bowl and allow to cool to room temperature, about 30 minutes.
• While strawberry mixture is cooling, make the ganache.
• To make the ganache, bring the cream just to a simmer over medium heat. Pour the hot cream over the chopped chocolate and let set for two to three minutes. Stir until blended and glossy. Once fully blended, pour onto the bottom of the pie crust and set in fridge for about 10 minutes.
• While ganache is setting, make the mousse. In a large, chilled mixing bowl, beat heavy cream to stiff peaks. Gently fold in the cooled strawberry mixture.
• Remove pie shell from fridge and top with the strawberry mousse. Chill for at least two hours before serving.