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Cranberry Mousse Pie Recipe

Cranberry Mousse Pie Recipe
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★★★★★

5 from 15 reviews

Cranberry Mousse Pie is a vibrant, tangy dessert perfect for festive occasions or any time you crave a refreshing treat. This easy-to-make pie features a creamy cranberry mousse made from fresh cranberries blended smoothly with cream cheese and whipped topping, all nestled inside a crunchy gingersnap crust. Garnished with sugared cranberries and mint leaves, it delivers a delightful balance of tart and sweet flavors with a perfect texture contrast.

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 (or 2 cups sweetened whipped cream)

For the Crust

  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter

For Garnish (Optional)

  • 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 for the crust.
  2. Cook cranberries: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Reduce heat and simmer, stirring often to avoid sticking, for about 15 minutes until the mixture thickens. Remove from heat.
  3. Puree cranberry mixture: Transfer the cooked 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 cool quickly.
  4. Make the crust: While the cranberries cook, mix gingersnap crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of the buttered pie plate using the back of a measuring cup for even tamping. Refrigerate the crust to firm up.
  5. Prepare cranberry mousse: In a food processor or mixer, blend the chilled cranberry puree with cream cheese and vanilla paste until completely smooth and lump-free. If using a stand mixer or electric beaters, soften the cream cheese beforehand for best results.
  6. Fold in whipped topping: Gently fold the whipped topping into the cranberry and cream cheese mixture until fully incorporated and no streaks remain, creating a light mousse.
  7. Assemble the pie: Spoon dollops of the cranberry mousse into the prepared crust, then use an offset spatula to spread it evenly.
  8. Chill the pie: Refrigerate the assembled pie for several hours or overnight to allow it to set and become perfectly sliceable.
  9. Garnish and serve: Before serving, garnish with additional whipped topping or whipped cream, sugared cranberries, and fresh mint leaves for an elegant finish.

Notes

  • Use fresh or frozen cranberries; if frozen, no need to thaw before cooking.
  • For a dairy-free variation, substitute cream cheese and whipped topping with vegan alternatives.
  • To make sugared cranberries, toss cranberries in egg white and then in superfine sugar; let dry before garnishing.
  • The pie is best served chilled and within 2-3 days of preparation.
  • You can make the crust a day ahead and keep it refrigerated for convenience.

Nutrition

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

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