Serve up some brunch time fun with these Easy No-Bake Mimosa Pies in pretty glasses. A cup of chilled champagne is stirred right into the zesty orange pie filling.
I’ve had brunch on my mind with Mother’s Day coming up. My regular menu needs a refresh, so I created a brand new recipe based on an old nostalgic favorite. First, can we all agree that the unofficial cocktail of brunch would have to be the mimosa? I think so.
This recipe gives me all the Betty Draper vibes. It’s based on a mid-century recipe called Creamy Jell-O Pie. If you’ve ever made it, then you know it’s practically mousse in a pie crust. In fact, you could probably omit the crust in this recipe and just serve it as mousse. But since I love a graham crust, I patted some buttered crumbs into the bottom of each pretty dessert glass.
The filling starts with a 3 oz. box of orange Jell-O. You probably already know the first step of making Jell-O is dissolving it in hot water. The second step is adding cold water, but instead, we’re adding chilled sparkling wine or champagne. Mix it up well and fold it together with freshly whipped cream.
Pour the filling over the crust, chill, and garnish. It’s so easy! And there’s no mistaking its inspiration with all that champagne flavor sparkling through.
Talk about fluffy! For the best, and tastiest results get Jell-O brand gelatin with no artificial sweeteners or high fructose corn syrup. It’s easy to find because it says this right on the box in a big green bubble. I don’t often use convenience foods in my baking, but I honestly appreciate Jell-O’s versatility. There’s a reason it’s been around for so long!
Served in footed glasses, these easy no-bake mimosa pies look beautiful presented together on a serving tray. If you’d rather enjoy this as pie you can slice, the filling can be poured into a 9-inch graham cracker pie crust.
Easy No-Bake Mimosa Pies in Glasses
- 3/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter melted
- 1 small box orange Jell-O 3 oz.
- 2/3 cup boiling water
- 1 cup chilled champagne or sparkling white wine
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 6 fresh orange wedges
- Zest of one orange
- 6 mint sprigs
- Stir together graham cracker crumbs and melted butter in a medium bowl. Mash together with a rubber spatula until the crumbs are completely coated and resemble wet sand.
- In the bottom of six footed dessert glasses or cups (about 8 oz. each), divide the crumbs between the glasses (this will be slightly more than 2 tablespoons of buttered crumb per glass). Tamp down gently with a spoon or the bottom of a shot glass. Refrigerate while you work on the pie filling.
- Combine the orange Jell-O and boiling water in a large bowl. Whisk together until the Jell-O is dissolved. Add in the chilled champagne/wine and whisk again until combined and slightly thickened.
- Place 1 cup heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat while adding 3 tbsp. sugar until soft peaks form. Add dissolved Jell-O mixture to the whipped cream and fold together until creamy and consistent with no white streaks remaining. Divide the mixture between dessert cups, filling them within 1-inch of the top of the glasses. Refrigerate until firm, about 3-4 hours.
- Beat the heavy cream in the bowl of an electric mixer while gradually adding the granulated sugar. Beat until stiff peaks form. Dollop or pipe whipped cream on top of the set pie filling. Sprinkle orange zest over cups. Stand an orange wedge upright into the whipped cream and place mint sprigs beside the orange slices.
- Refrigerate until ready to serve.