Cranberry Mousse Pie Recipe
Introduction
Cranberry Mousse Pie is a refreshing and festive dessert that perfectly balances tart cranberries with creamy sweetness. Its gingersnap crust adds a delightful crunch, making it ideal for holiday gatherings or any special occasion.
Ingredients
- 12 ounce bag of fresh or frozen cranberries
- 1/3 cup sugar
- 2 Tbsp water
- 8 ounces brick style cream cheese
- 1 Tbsp vanilla paste
- 8 ounce tub Cool Whip Extra Creamy Whipped Topping, thawed overnight in the refrigerator
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
- Whipped topping or sweetened whipped cream (for garnish)
- Sugared cranberries*
- Mint leaves
Instructions
- Step 1: Butter a 10 inch pie plate thoroughly to prepare for the crust.
- Step 2: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring often to dissolve sugar. Reduce heat and simmer for about 15 minutes until thickened, stirring frequently to prevent scorching. Remove from heat.
- Step 3: Transfer the cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Chill the puree in the freezer or refrigerator until cold.
- Step 4: While berries cook, mix gingersnap crumbs with melted butter. Press this mixture evenly into the buttered pie plate using the bottom of a measuring cup to compact it. Refrigerate crust as you continue.
- Step 5: Blend the chilled cranberry puree with cream cheese and vanilla paste until completely smooth and free of lumps. A food processor works best, but a stand mixer or electric beaters can be used if the cream cheese is softened first.
- Step 6: Gently fold in the whipped topping until the mixture is uniform with no streaks.
- Step 7: Spoon the cranberry mousse into the prepared gingersnap crust. Use an offset spatula to spread it evenly and smoothly.
- Step 8: Refrigerate the pie for several hours or overnight to set and firm up for easier slicing.
- Step 9: Before serving, garnish with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves for a festive finish.
Tips & Variations
- For extra flavor, add a pinch of cinnamon or ginger to the cranberry puree during cooking.
- Use store-bought sugared cranberries or make your own by tossing cranberries in sugar before using.
- If you prefer a less sweet pie, reduce the sugar slightly or substitute with a natural sweetener.
- Make the crust gluten-free by using gluten-free gingersnap cookies instead of regular ones.
Storage
Store the pie covered in the refrigerator for up to 3 days. The mousse and crust maintain their texture best when kept chilled. Reheat is not recommended; serve cold for the best flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries for this pie?
Yes, frozen cranberries work well. Simply thaw slightly before cooking, or cook them frozen—it may take a few extra minutes to soften.
How long should I chill the pie before serving?
For the best texture, chill the pie for at least 4 hours or preferably overnight. This allows the mousse to fully set and makes slicing easier.
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Cranberry Mousse Pie Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
Description
This Cranberry Mousse Pie is a refreshing and tangy dessert perfect for holiday celebrations or year-round enjoyment. Featuring a crisp gingersnap crust filled with a smooth, creamy cranberry mousse made from cooked and pureed cranberries, cream cheese, and whipped topping, it offers a delightful balance of tart and sweet flavors. The pie is chilled to set and garnished with sugared cranberries and mint leaves for an elegant finish.
Ingredients
Scale
Crust
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
Cranberry Mousse Filling
- 12 ounce bag of fresh or frozen cranberries
- 1/3 cup sugar
- 2 Tbsp water
- 8 ounces brick style cream cheese
- 1 Tbsp vanilla paste
- 8 ounce tub Cool Whip Extra Creamy Whipped Topping, thawed overnight in the refrigerator
Garnishes
- Whipped topping or sweetened whipped cream
- Sugared cranberries
- Mint leaves
Instructions
- Prepare the Pie Plate: Butter a 10 inch pie plate thoroughly to prevent sticking and set aside.
- Cook Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for approximately 15 minutes until the cranberry mixture thickens, stirring often to avoid scorching. Remove from heat once thickened.
- Puree Cranberry Mixture: Transfer the hot cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Chill the puree completely, placing it in the freezer to speed cooling if desired.
- Make the Crust: While the cranberries cook, mix the gingersnap crumbs with melted butter until fully combined. Press this mixture firmly and evenly into the bottom and sides of the prepared pie plate using the bottom of a measuring cup to compact the crust. Refrigerate crust while continuing with the recipe.
- Prepare Cranberry Cream Cheese Mixture: Once the cranberry puree is chilled, blend it with cream cheese and vanilla paste in a food processor until completely smooth and lump-free. This method works best with cold cream cheese; alternatively, soften cream cheese before mixing in a stand mixer or with electric beaters.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip whipped topping into the cranberry cream cheese mixture until no streaks remain, ensuring a light and airy texture.
- Assemble the Pie: Dollop the cranberry mousse filling over the prepared gingersnap crust. Use an offset spatula to gently spread the mousse evenly within the crust without disturbing it.
- Chill the Pie: Refrigerate the assembled pie for several hours or overnight to allow it to set properly and become easier to slice.
- Garnish and Serve: Before serving, decorate the top of the pie with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves for a festive and visually appealing presentation.
Notes
- If using frozen cranberries, no need to thaw before cooking.
- Vanilla paste enhances flavor more intensely than extract and adds a nice visual of vanilla specks.
- To make sugared cranberries, toss fresh cranberries in granulated sugar and let dry.
- The pie can be made a day ahead and stored in the refrigerator, covered tightly.
- Chilling the cranberry puree rapidly in the freezer helps speed up the preparation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Cranberry mousse pie, holiday dessert, gingersnap crust, creamy pie, no bake pie, cranberry dessert
