This luscious, creamy, No- Bake Strawberry Mousse Pie is gluten free, grain free, no sugar is added and low carb too!
No bake recipes are the joy of the spring and summer season for me.
They make life a little easier when no oven time is needed and you just want to put together a pretty dessert for company or to take to a party.
This pie is everything you want in a dessert. It’s mouthwatering layers of crunchy crust, smooth sweet mousse, perfectly ripe strawberries and sweet vanilla whipped cream make it one of those recipes your family will ask you to make over and over again.
If strawberries aren’t your favorite try this with raspberries or even blueberries or blackberries.
As long as you have a few kitchen appliances like a food processor or chopper of some sort and a KitchenAid mixer or handheld mixer, this recipe comes together quickly.
I love to WOW my friends and family when I make a pie like this and everyone is shocked when they taste it because they just can’t believe it’s made without sugar.
Love that, don’t you?!
Check out my video to see how easy this no bake pie is!
FYI on the video: I was super excited and quite possibly a bit overzealous and in the video I added the whole stick of butter when I was supposed to add just half the stick, which is accurate in the recipe which calls for 1/4 cup. Still came out good, but the whole stick is not needed. 🙂
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Strawberry Mousse Pie
Crust (First Layer)
- 1 cup sunflower seeds raw, unsalted
- 1 cup coconut shredded unsweetened
- 1/4 tsp salt
- 1/4 cup butter softened
Filling (Second Layer)
- 1/4 tsp Berry liquid stevia or Vanilla or clear
- 1 tsp gelatin
- 4 oz strawberries
- 8 oz cream cheese softened
- 1 tbsp lemon juice
- 1/2 cup heavy cream
- 2 tbsp water
- 8 oz strawberries sliced
Topping (Last Layer)
- 1/2 tsp Vanilla liquid stevia
- 2 cups heavy cream
Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 – 3 hours or overnight.