White Chocolate Strawberry Mousse Pie

White Chocolate Strawberry Mousse Pie

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"A light and tasty dessert for summer."
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4 h 55 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir cookie crumbs and butter together in a bowl. Press crumb mixture into the bottom of an 8-inch springform pan.
  3. Bake in the preheated oven until browned and set, about 10 minutes; cool completely.
  4. Heat 2/3 cup cream in a small saucepan over medium heat until just barely bubbling, 3 to 4 minutes. Place white chocolate in a bowl and pour hot cream over the chocolate. Whisk until white chocolate melts and mixture is smooth. Cool to room temperature.
  5. Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Add vanilla extract and continue to beat until stiff peaks form.
  6. Puree 2/3 pound strawberries in a blender or food processor.
  7. Fold 1/2 the whipped cream into the cooled white chocolate mixture. Fold white chocolate mixture into remaining whipped cream. Add the strawberry puree and fold until just combined. Spoon strawberry mixture on top of the crumb crust in the springform pan. Top with chopped strawberries. Refrigerate until chilled, at least 4 hours.


  • Cook's Note:
  • If the chocolate does not completely melt with the hot cream, microwave the chocolate for about 30 seconds and whisk until smooth.


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i followed the recipe and it came out great the only thing is its way to sweet. next time i would not use no were near the recommended amount of white chocolate. it just is to much and makes it ...

We made this in school and it was so good. We couldn't get enough of it. I highly recommend it.

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