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Mousse pie with strawberries and rhubarb, decorated with whipped cream dollops.

Strawberry Rhubarb Mousse Pie

Course: Dessert
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 8
Author: Laureen King
Strawberry Rhubarb Mousse Pie combines the sensational flavours of tart rhubarb and sweet strawberries into a light and creamy mousse pie.
Print Recipe

Ingredients

  • 1 Tenderflake Pie Shell
  • 1 lb fresh rhubarb about 4 cups, cut into 1-inch pieces
  • 1 lb fresh strawberries about 4 cups
  • 11/4 cup sugar
  • ¼ cup water for puree ¼ cup water to soften gelatine
  • 3 teaspoon unflavored gelatine
  • 8 oz cream cheese room temperature
  • ¾ cup cold heavy cream plus additional cup for whipping to decorate pie
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350º
  • Use fork to gently pierce holes on bottom of crust.
  • Bake Tenderflake pie shell for approximately 13 - 15 minutes until golden brown. Set aside to cool.
  • In large heavy bottomed saucepan combine rhubarb, strawberries, 1 cup sugar and ¼ cup water.
  • Bring to a boil, then reduce heat and continue to simmer, stirring occasionally until fruit falls apart and sauce reduces to about 4 cups. About 20– 25 minutes.
  • Pour mixture into a large sieve set over a bowl to drain syrup. Save syrup for other uses or even to drizzle over pie when serving.
  • In small bowl sprinkle 3 teaspoons unflavored gelatin into ¼ cup water and let soften for 1 minute, then stir into hot strawberry/rhubarb pulp until dissolved.
  • Set bowl on larger bowl filled with ice, stir mixture until cooled to room temperature. (do not allow to set)
  • In separate bowl beat together cream cheese, ¾ cup heavy cream, ¼ cup sugar and vanilla until forms stiff peaks.
  • Fold cooled strawberry-rhubarb puree into cream cheese mixture.
  • Spread evenly into pre-baked pie shell.
  • Refrigerate for at least 3 hours until set.
  • Decorate with candied rhubarb slices and serve with whipped cream

Notes

To make candied rhubarb simply slice rhubarb into pieces, squeeze some lemon juice over, toss with sugar and bake for 10 minutes in 350º oven