STRAWBERRY MOUSSE PIE - For Mothers Day

This is cool, creamy, and lovely beyond anything! Try Raspberries this summer.

COOKIE PIE CRUST: Melt 1/2 C. real butter in a saucepan and cook over med heat until it starts to brown (this is optional but I love the flavor it gives the crust) Remove from the heat and stir in 1/4 C. sugar 1 tsp vanilla, 1/4 tsp. salt  and 1 1/2 C Flour. Crumble together and press into a 10 inch pie plate making the sides as even as possible around the top. Bake in a 350 oven for 10 minutes or until it starts to brown.   This makes a generous 10 inch pie.

Strawberry Mousse:

1.    Blend 1 lb. strawberries until liquified. (blender or food processor.) Press and stir through a sieve to remove as many seeds as possible.  (The finer the sieve the more seeds you can capture.)  You need 1 Cup of puree.

2.   Whip 12 oz. cream cheese with the puree and 1 cup of sugar.

3.   Whip 1 ½ C of cream to stiff .  Add 1 T. Vanilla instant pudding. (I keep a box of instant pudding in a jar to use to stabilize cream when I whip it.  It gives a nice flavor too.) 

4.   Fold the cream into the cream cheese mixture until well blended and pour into the cooled pie shell.  Refrigerate for 3-4 hours.  This pie stays good in the refrigerator for 3-4 days.  (If you can get it to last that long)  It also freezes well.  I made it early for an event and froze it.  It was perfect after thawing in the refrigerator for a day.

Sauce:  Crush ½ lb. strawberries.  If you have any puree left over use it in the sauce.  Add brown sugar to taste and 1 T. vanilla instant pudding to thicken a little.  Spoon some over the pieces when serving. Makes 8 generous servings.

This is also wonderful with raspberries!