Strawberry Mousse with Gluten Free Pie Crust

strawberrymoussepie
The other day I was reminiscing about going to the diner in college with my dear friend, Darah. I have such good memories of us driving there, belting out the lyrics to One Headlight by The Wallflowers or Into the Mystic by Van Morrison. At the diner in our small town just north of Philadelphia we ordered coffee (lots and lots of coffee) and all kinds of pie. Darah introduced me to Elephant Ears, a sort of heart-shaped pastry, which I liked, but not as much as the pies. That’s what inspired me to make this strawberry mousse pie :-)

Strawberry Mousse Pie

Gluten Free Pie Crust

Bake this gluten free pie crust for about 10 minutes. You can use a large deep pie dish (like a ceramic one) or a small glass pie dish. If you use a small glass pie dish you wont need all of the crust dough or all of the filling.
Set aside to cool.

Strawberry Mousse

Add to blender or food processor:
3/4 cup coconut milk (I use canned)
1/4 cup honey
1 tsp vanilla
1 heaping cup frozen strawberries (Do not defrost the strawberries. The combination of the cold strawberries and the gelatin creates a whipped-like texture.)
2 tsp lemon juice
1 tbsp + 1 tsp Gelatin, dissolved into 1/4 cup boiling water (add this last, right before blending)
Puree.
Optional: Add a few drops of red India Tree natural food coloring to make the mousse darker pink.
Pour into cooled crust to about half full.
Refrigerate about 30 minutes or until it’s set.

Coconut Cream Whipped Cream Topping

Rinse blender of food processor.
Add:
2 cups coconut cream*
1 tbsp honey
5 to 10 drops vanilla liquid stevia
1 tbsp Gelatin, dissolved into 1/4 cup boiling water
Puree.
If your coconut cream was cold from the fridge you may not need to wait for the whipped topping to set up in order to top the first layer.
If your coconut cream was not cold, then refrigerate the coconut cream whipped topping until it begins to set up.
When it’s almost whipped topping consistency, pour it over the strawberry layer.
Refrigerate for about an hour to finish setting up.
* To get the coconut cream, use a can of full-fat coconut milk (I use Thai Kitchen) that has separated. Open the can and carefully scoop the solid white cream off the top. If your canned coconut milk hasn’t separated put it in the fridge overnight to get it to separate again.
This recipe might work with agar powder in place of the gelatin, but you would have to experiment with it. I know you would need about 1/4 to 1/3 the amount of agar powder as you would gelatin, so around 2 tsp to replace 1 tbsp + 1 tsp gelatin. However, I don’t think the texture would be whipped-like, but I could be wrong.
Other questions? See my FAQ page here.
 
♥, Kelly

Comments

  1. says

    OMGosh that looks amazing!! I miss this type of thing from time to time since becoming dairy free. I can not wait to get the ingredients and give this a try!

  2. Anonymous says

    Hi Kelly, I didn’t find a place to contact you so I hope you don’t mind me saying all this in the comments of your recipe. I just found your blog and it’s awsome. I noticed you live in Boulder and your daughter is on the spectrum and you homeschool. I’m so excited to talk to you because we live in Fort Collins and my oldest daughter is on the spectrum and has other issues that we aren’t sure of.

    She is almost 5 and I want to homeschool, but I don’t know how that works when you’re dealing with a special needs situation. I’m wondering what resources you use and how you are going about that.

    We are actually going to Marilyn Chernoff for Naet treatments for her and we just started. I am excited to see how this helps. She is in Boulder. I don’t know if you’ve looked into that.

    I also wanted to encourage you and be excited with you for the birth of your third child. We just had our third 11 months ago and she is so healthy and happy.

    So glad to find your blog to help with cooking yummy meals that Lucy can have.

    All the best,
    Amy

  3. says

    oh WOW! Making this tonight (its in the fridge right now), and am SO excited! Breakfast tomorrow as well? I think YES. You have blessed our kitchen yet again. ;)

  4. says

    I seriously didn’t think something like this was possible without eggs and dairy, let alone using just coconut cream!! I am VERY impressed with your creativity. AND, this is archerfriendly, except for the almonds in the crust. I definitely want to try this. GOOD WORK!!

  5. says

    I seriously didn’t think something like this was possible without eggs and dairy, let alone using just coconut cream!! I am VERY impressed with your creativity. AND, this is archerfriendly, except for the almonds in the crust. I definitely want to try this. GOOD WORK!!

  6. says

    Spunky has done it AGAIN!

    I’m taking my excess pie and topping makin’s and pouring them into individual custard dishes–I’ve even got some with lids, so Hubby can take them to work in his lunch. He’s got a refrigerator there, so no worries!

  7. Kristi B. says

    I have been craving a non-dairy creamy strawberry dessert–this looks PERFECT!

    Question about the coconut milk–if you have removed the cream, do you use the rest of the separated coconut milk as the ‘milk’ in this recipe or do you just save that for something else and use a whole new unseparated can for the portion of coconut milk? Hope that made sense ;-)

  8. says

    Kelly,

    Thank you for posting a link to the type of gelatin that you used. I’ve been avoiding standard commercial gelatin. Now I can make this pretty pie as well other desserts I’ve been holding off.

    Best wishes to you!

  9. Anonymous says

    Hi there,

    I have a product from Tropical Traditions that is labeled “Coconut Cream C oncentrate.” Is this the same stuff? If not, how many cans of coconut milk does it take to get 2 cups of cream?

    Thanks!!
    Crystal

  10. Rebecca Magliozzi says

    Is there a place I can find a gluten/casein free pie crust already made to just pour my pies into instead of making the crust? My food processor is down. I am even opening to ordering online.

    This is ingenious, and I cannot wait to make it!

  11. says

    Thanks guys!

    Heidi, I think it took 2 cans.

    Kristi, I don’t use the water at the bottom after removing the cream. The coconut milk for the strawberry layer is from another can, which is mixed, not separated :-)

    Crystal, No, that isn’t the same. I have that too. This recipe calls for the cream at the top of a can of coconut milk. I don’t think the one your talking about would work.

  12. Anonymous says

    Hi Kelly,
    I tried making the Strawberry Mousse last night. Boy is it tasty! I only made the centre part, and I goofed up a bit with the gelatin, but the TASTE is great, and I’ll add it to my repertoire. Thanks for all the work you do and for sharing it with the world. You have made many, many happy families, as a result of your generosity!
    Chrystal in Canada

  13. says

    Hi Kelly,
    I met you at the Gluten Free Conference in Chicago. My question is about the whipped topping for the mousse pie. I had trouble getting mine to firm up and it didn’t look like yours at all. How long do you puree? My coconut creme was cold and I used the amount from 2 cans for my 2 cups. Thanks,
    Jackie

  14. says

    this looks beautiful! i was just going to attempt a similar type pie (lime-based) and was trying to figure out how to do it without dairy, so this is a great inspiration. if my pie works out, i’m moving on to this recipe next because it looks so divine!

  15. says

    Ok, I just made it and had to stop my family (and myself) from gobbling the whole thing down.. It’s so light and yummy, it’s really delicious. I did make a mistake in the amount of gelatin I added to the strawberry layer, so it was a bit mushy, so I can’t wait to make it again, correctly. Thank you!

  16. Jamie says

    I made this for my nephew’s birthday today and everyone RAVED about it!! Even those who eat gluten and dairy.

    It’s such an easy recipe, especially when you put it in a no-bake crust like I did… just take 1.5 cups almond or hazelnut meal, 3 TB coconut nectar, 3 TB coconut oil, blend in food processor and press into pie pan, refrigerate for 30 minutes before adding strawberry puree. It was seriously one of the best desserts I ever made!

    I didn’t have any coconut cream for the top so I just laid strawberries and blueberries in a pretty pattern.

    All I have to say is that this is definitely being added to my repertoire of “go-to” desserts on the fly. Thank you so much for this fantastic recipe, and the inspiration to use this method for other yummy treats :)

  17. says

    This looks gorgeous!!! I think this is great any time of the year. Love how you use coconut milk to make it dairy free:) Hope you had an awesome July 4th!!

  18. Anonymous says

    This sounds like a great recipe, but I feel like I missed something. I tried this pie twice and both times came out very weird. The first one I made with blueberries. I used some vegetarian alternative gelatin (it’s the only one they had in the health food store) and added it too early. There wasn’t enough “gelatin” for the whipped cream. The end result was more like pie juice but the whipped cream was amazing. I decided to try again this time with strawberries, real gelatin (and added it last). The mousse part was still quite drippy, but in a more gelatinous spoungy texture. The whipped topping I did w/ the tablespoon of gelatin and it came out like a coconut rubber puck. I added 1 tablespoon of lime juice and 1 teaspoon of lime zest. maybe that’s why? please somebody help i really want to enjoy this beautiful pie!

  19. says

    I made the mousse but found large pieces of the gelatin in it and had mixed the boiling water and gelatin very well beforehand. My question is: Do you stir the gelatin when adding to the boiling water or just add it to the processor quickly? It was delicious made with agave but a little runny.

  20. Rae Dawn Hadinger says

    I’ve started making this for tonight. I sampled the mousse filling and it is delicious! Thanks for sharing the recipe!

  21. Marguerite says

    Wow, thanks so much for this amazing recipe that all the people at our rather large thanksgiving dinner will be able to try and LOVE! I have 3 allergies that make it hard to eat, gluten, dairy, and cane sugar, and this is the second (and more delicious) web site I have tried for my dietary restrictions, and I absolutely love it!!!

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