Strawberry Mousse Pie

Min. Frozen Strawberry Mousse Pie

10 Chocolate Cookies (such as Oreos®)
1 1/2 pts (16 ozs.) Strawberries, rinsed halved and hulled
1/2 cup sugar
1/4 cup light corn syrup
2 1/2 cups cold heavy cream (Whipping)
one 6 ounce ready to fill chocolate flavored crumb crust
Garnish: whipped cream, shave chocolate, small whole berries

Process cookies in a food processwor until fine crumbs form.
Transfer to a medium bowl. Wipe out processor with a paper towel.

In food processor, puree half the berries, the sugar and corn syrup. Add remaining berries and pulse until coarsely chopped. Remove and refrigerate half cup for topping.

Beat cream with electric mixer on high speed until stiff peaks form when beaters are lifted. 2 to 3 minutes.

Fold 1 cup whipped cream into cookie crumbs. Spread in pie shell. Fold remaining cream with the left over berry mixture until blended (reserving that half cup).

Spoon onto cookie mixture, mounding in center and spreading it out to the edges. . Freeze at least 4 hours or up to one week. Cover tightly with plastic wrap and store in freezer up to 1 week.

Up to 15 min. before serving remove from freezer garnish with shaved choc., berries and whipped cream and reserved sauce.

The reserved sauce is the 1/2 cup pureed berries you saved in step two. Just spoon it on before serving, with the shaved chocolate. Or put it in a squeeze bottle and drizzle it over that way.

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