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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble the pie: Spoon the mousse filling into the chilled gingersnap crust, smoothing the surface with an offset spatula for an even finish.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Garnish and serve: Before serving, decorate the pie with whipped cream, sugared cranberries, and fresh mint leaves if desired.
- 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
