Strawberry Mousse Pie
Bring in the spring with this adorable easter-themed fresh strawberry cream pie. Topped with nests of coconut and jelly beans, kids will love to help decorate this Strawberry Mousse Pie.
Prep: 15 min | Cook: 5 min
Cool: 2 hr 20 min | Yield: 8 servings
Ingredients
- 1 1/2 cups (about 1/2 pound) sliced, fresh strawberries
- 1 cup granulated sugar
- 1 (12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk, divided
- 1 (7 gram) envelope unflavored gelatine
- 1 cup thawed, frozen whipped topping
- 3 to 4 drops red food coloring (optional)
- 1 (6 ounce) prepared 9-inch shortbread crumb crust
- Green food coloring
- 1/2 cup sweetened flaked coconut
- 24 (about 1/2 cup) jelly beans
Instructions
- Place strawberries, sugar and 1/2 cup evaporated milk in blender or food processor; cover. Puree for 20 seconds or until smooth.
- Heat remaining 1 cup evaporated milk in small saucepan over medium heat until simmering. Remove from heat.
- Sprinkle gelatin over milk mixture; stir until completely dissolved.
- Whisk in strawberry mixture; pour into a medium bowl.
- Refrigerate uncovered for 20 minutes or until cool to touch.
- Gently whisk in whipped topping and red food coloring to color desired. Pour mixture into crust.
- Refrigerate for 2 hours until set.
- Dissolve 2 to 4 drops of food coloring in 1/2 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake evenly to coat coconut.
- Spoon coconut around edge of pie to form 8 "nests."
- Place 3 jelly beans in center of nests.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com