Strawberry Mousse Easter 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.
1 1/2 cups (about 1/2 pound) sliced, fresh strawberries
1 cup granulated sugar
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk - divided use
1 envelope (7 grams) unflavored gelatin
1 cup thawed, frozen whipped topping
3 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
- Place strawberries, sugar and 1/2 cup evaporated milk in blender or food processor; cover. Purée 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.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.