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Cranberry Mousse Pie Recipe

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4.4 from 90 reviews

This Cranberry Mousse Pie is a delightful, creamy dessert combining a tangy cranberry mousse with a crisp gingersnap crust. Perfect for holiday gatherings or any festive occasion, the pie features a smooth blend of fresh cranberry puree, cream cheese, and whipped topping, chilled to perfection and beautifully garnished with sugared cranberries and mint leaves.

Ingredients

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 (or substitute 2 cups sweetened whipped cream)

Crust

  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter

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 it aside.
  2. Cook Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Stir to integrate and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat to maintain a gentle bubble and simmer for about 15 minutes until the cranberries are soft and the mixture thickens, stirring often to avoid scorching.
  3. Puree Cranberries: Remove the saucepan from heat and transfer the cranberry mixture to a high-speed blender or food processor. Puree until smooth. Alternatively, use an immersion blender directly in the pot. Chill the puree in the refrigerator or freezer to cool quickly.
  4. Make the Crust: While the cranberry mixture cooks, toss the gingersnap crumbs with melted butter until evenly coated. Press the mixture firmly into the prepared pie plate using the bottom of a measuring cup to compact it evenly. Refrigerate the crust to set while preparing the filling.
  5. Prepare Mousse Filling: Once the cranberry puree is cooled, blend it with the cream cheese and vanilla paste until completely smooth and free of lumps. Using a food processor facilitates this, especially with cold cream cheese. Alternatively, soften the cream cheese and blend with a stand mixer or electric beaters.
  6. Fold in Whipped Topping: Gently fold the thawed whipped topping or sweetened whipped cream into the cranberry-cream cheese mixture until no streaks remain, creating a light, airy mousse.
  7. Assemble the Pie: Dollop the cranberry mousse onto the chilled gingersnap crust. Use an offset spatula to spread the filling evenly across the crust surface.
  8. Chill to Set: Refrigerate the assembled pie for several hours, preferably overnight, allowing the mousse to firm up for easier slicing and better flavor melding.
  9. Garnish and Serve: Before serving, optionally garnish the pie with additional whipped topping or whipped cream, sugared cranberries, and fresh mint leaves for festive presentation.

Notes

  • For faster chilling of the cranberry puree, place the container in the freezer but watch carefully to prevent freezing solid.
  • You can substitute homemade whipped cream for Cool Whip if preferred; just ensure it is sweetened and whipped to stiff peaks.
  • Sugared cranberries are made by coating fresh cranberries in simple syrup followed by a sprinkle of sugar; these add a festive crunch and sparkle.
  • Allowing the pie to chill overnight improves texture and flavor integration.
  • Use an offset spatula to achieve an even and smooth mousse layer on the crust.

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