Cranberry Mousse Pie Recipe

Introduction

This Cranberry Mousse Pie is a delightful combination of tangy cranberries and creamy mousse nestled in a crunchy gingersnap crust. It’s perfect for holiday gatherings or any time you want a festive, refreshing dessert that’s easy to prepare.

Ingredients

• 12 oz fresh or frozen cranberries
• 1/3 cup granulated sugar
• 2 tbsp water
• 8 oz cream cheese (brick-style)
• 1 tbsp vanilla paste
• 8 oz Cool Whip Extra Creamy, thawed (or 2 cups sweetened whipped cream)
• 2 cups gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted
• Whipped cream or sweetened whipped topping (for garnish)
• Sugared cranberries (optional garnish)
• Fresh mint leaves (optional garnish)

Instructions

1. Step 1: Butter a 10-inch pie dish. In a bowl, mix gingersnap crumbs and melted butter until well combined. Press the mixture firmly into the pie dish using the bottom of a measuring cup. Chill while preparing the filling.
2. Step 2: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes, stirring frequently, until the mixture thickens.
3. Step 3: Blend the cranberry mixture until smooth using a high-speed blender, food processor, or immersion blender. Set aside and let it cool completely.
4. Step 4: In a food processor or mixer, blend the cooled cranberry puree, cream cheese, and vanilla paste until smooth and free of lumps.
5. Step 5: Gently fold in the whipped topping until fully combined and no streaks remain.
6. Step 6: Spoon the mousse into the chilled crust and smooth the top with an offset spatula.
7. Step 7: Refrigerate the pie for at least 4 hours or overnight until fully set.
8. Step 8: Before serving, garnish with whipped cream, sugared cranberries, and fresh mint leaves if desired.
9. Step 9: To make sugared cranberries, rinse cranberries lightly, roll them while damp in granulated sugar, and let dry at room temperature.

Tips & Variations

• For a gluten-free crust, substitute gingersnap crumbs with gluten-free cookie crumbs or crushed nuts mixed with melted butter.
• Use fresh cranberries when in season for the best flavor, but frozen works well too—just thaw before cooking.
• If you prefer a less sweet filling, reduce the sugar by a tablespoon or two.
• Try adding a teaspoon of orange zest to the cranberry puree for a citrusy twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until just before serving for the best texture. If needed, let the pie sit at room temperature for 10 minutes before serving to soften the mousse slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie tastes even better after chilling overnight. Prepare it a day in advance and keep it refrigerated until serving.

What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade or store-bought sweetened whipped cream. Just make sure it’s fully thawed or at room temperature before folding into the filling.

Cranberry Mousse Pie Recipe

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★★★★★

4.7 from 139 reviews

• Author: Harper
• Total Time: 4 hours 40 minutes
• Yield: 8 servings 1x

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Description

This Cranberry Mousse Pie is a delightful and festive dessert perfect for holiday gatherings. Featuring a crunchy gingersnap cookie crust and a smooth, creamy cranberry mousse filling, this pie balances tartness and sweetness with a luscious texture. Topped with whipped cream, sugared cranberries, and fresh mint, it makes an elegant centerpiece for any special occasion.

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Ingredients

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Crust

• 2 cups gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted

Filling

• 12 oz fresh or frozen cranberries
• 1/3 cup granulated sugar
• 2 tbsp water
• 8 oz cream cheese (brick-style)
• 1 tbsp vanilla paste
• 8 oz Cool Whip Extra Creamy, thawed (or 2 cups sweetened whipped cream)

Garnish (optional)

• Whipped cream or sweetened whipped topping
• Sugared cranberries
• Fresh mint leaves

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Instructions

1. Prepare the crust: Butter a 10-inch pie dish. In a bowl, combine the gingersnap cookie crumbs and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the pie dish using the bottom of a measuring cup. Place the crust in the refrigerator to chill while you prepare the filling.
2. Cook the cranberries: In a medium saucepan, mix the fresh or frozen cranberries with sugar and water. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat and simmer for 15 minutes, stirring frequently, until the mixture thickens and the cranberries have softened.
3. Puree the cranberry mixture: Transfer the cooked cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until completely smooth. Allow the puree to cool completely before proceeding.
4. Make the mousse filling: In a food processor or stand mixer, blend the cooled cranberry puree with the cream cheese and vanilla paste until smooth and free of lumps.
5. Fold in whipped topping: Gently fold the thawed Cool Whip or sweetened whipped cream into the cranberry and cream cheese mixture until well combined and no streaks remain.
6. Assemble the pie: Spoon the mousse filling into the chilled gingersnap crust, smoothing the surface with an offset spatula for an even finish.
7. Chill the pie: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
8. Garnish and serve: Before serving, decorate the pie with whipped cream, sugared cranberries, and fresh mint leaves if desired.
9. Make sugared cranberries (optional): Rinse fresh cranberries lightly and, while still damp, roll them in granulated sugar. Spread them out on a parchment-lined tray and let them dry at room temperature. Use as a sparkling garnish.

Notes

• Chilling the crust before adding filling helps maintain a crisp texture.
• Make sure the cranberry puree is fully cooled before blending with cream cheese to prevent lumps.
• You can substitute Cool Whip with homemade sweetened whipped cream for a fresher taste.
• Sugared cranberries can be prepared a day in advance and stored in an airtight container.
• This pie is best served chilled and eaten within 2 days for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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