Strawberry Mousse Pie with Chocolate Drizzle

Homemade Pie Crust

• 1 ¼ cups all-purpose flour
• 1 tbsp sugar
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 4 to 5 tbsp ice water

Strawberry Mousse

• 2 cups fresh Quebec strawberries, hulled
• ⅓ cup granulated sugar
• 1 ½ envelopes powdered gelatin
• 3 tbsp cold water
• cup 35% whipping cream

Topping

• ½ cup Chocolat Favoris fondue (warm)
• Fresh strawberries, sliced or whole, for garnish

Pie Crust

• In a bowl, mix the flour, sugar, and salt.
• Add the cold butter and cut it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Add the ice water, one tablespoon at a time, just until the dough comes together into a ball.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Roll out and press into a 9-inch pie dish. Prick the bottom with a fork.
• Bake at 375°F for 22–25 minutes. Let cool completely.

Strawberry Mousse

• In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it bloom for 5 minutes, until all the water is absorbed and the texture is spongy.
• Meanwhile, purée the strawberries with the sugar in a blender.
• Heat ¼ cup of the purée in a small saucepan over low heat (just until warm, not boiling).
• Add the bloomed gelatin to the warm purée, stirring constantly until completely dissolved. The mixture should be smooth with no lumps.
• Pour the warm gelatin mixture into the remaining cold purée and mix well. Let cool to room temperature (important: the mixture must not be warm when adding the whipped cream).
• In a chilled bowl, whip the cream until stiff peaks form.
• Gently fold the whipped cream into the strawberry mixture in two to three additions, being careful not to deflate the cream.
• Immediately pour the mousse into the cooled pie crust. Smooth the top.
• Cover and refrigerate for at least 6 hours, preferably overnight, for best results.

Assembly

• Decorate the top with fresh strawberries (in a rosette, whole, or cascading).
• Warm the Chocolat Favoris fondue in the microwave for about 30 seconds and drizzle just before serving.

Final chill time: 6 hours or overnight.

Keep refrigerated until ready to serve.