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Cranberry Mousse Pie Recipe

Cranberry Mousse Pie Recipe
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★★★★★

4.9 from 17 reviews

This Cranberry Mousse Pie beautifully combines the tartness of fresh cranberries with a creamy, smooth mousse filling resting on a crunchy gingersnap crust. Perfectly chilled and garnished with whipped topping, sugared cranberries, and fresh mint leaves, this pie is an elegant dessert ideal for festive occasions or any time you want a refreshing treat.

Ingredients

Scale

For the Cranberry Mousse:

  • 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

For the Crust:

  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter

For Garnish:

  • Whipped topping or sweetened whipped cream
  • Sugared cranberries
  • Mint leaves

Instructions

  1. Prepare the Pie Plate: Butter a 10-inch pie plate thoroughly to prevent sticking and set aside.
  2. Cook Cranberries: Combine cranberries, sugar, and water in a medium saucepan. Bring to a boil while stirring frequently to dissolve the sugar. Reduce heat and simmer for about 15 minutes until the mixture thickens, stirring often to prevent it from burning.
  3. Puree Cranberries: Remove from heat and 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 to speed up cooling.
  4. Make the Crust: While cranberries cook, mix gingersnap crumbs with melted butter. Press the mixture firmly into the bottom of the buttered pie plate using the bottom of a measuring cup to compact it. Refrigerate the crust to set.
  5. Blend Mousse Filling: Once the cranberry puree is cooled, combine it with the cream cheese and vanilla paste. Blend in a food processor or with a stand mixer until completely smooth and free of lumps. If using a stand mixer or beaters, ensure the cream cheese is softened first.
  6. Fold in Whipped Topping: Gently fold the whipped topping into the cranberry cream cheese mixture until no streaks remain, creating a light and airy mousse.
  7. Assemble the Pie: Spoon dollops of the mousse into the gingersnap crust, then carefully spread evenly with an offset spatula.
  8. Chill to Set: Refrigerate the assembled pie for several hours or preferably overnight to allow it to fully set and become sliceable.
  9. Garnish and Serve: Decorate the chilled pie with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves before serving.

Notes

  • Use fresh or frozen cranberries based on availability; both work well for this recipe.
  • To speed up chilling, place the cranberry puree in the freezer but watch closely to prevent freezing solid.
  • Softening cream cheese prior to mixing can be done by leaving it at room temperature for about 30 minutes if you don’t have a food processor.
  • Sugared cranberries can be made by tossing fresh cranberries in simple syrup then coating them with sugar and allowing them to dry.
  • For a lighter crust, you can reduce butter to 4 tablespoons but this may affect the firmness slightly.
  • This pie is best served chilled and can be made a day ahead for convenience.

Nutrition

Keywords: cranberry mousse pie, gingersnap crust, holiday dessert, creamy cranberry pie, no-bake pie

Find it online: https://kitchenbyclara.com/cranberry-mousse-pie-recipe/