Cranberry Mousse Pie Recipe
A refreshing and tangy Cranberry Mousse Pie featuring a smooth cranberry and cream cheese mousse set in a buttery gingersnap crust. This no-bake dessert is perfect for holiday gatherings and can be elegantly garnished with whipped topping, sugared cranberries, and fresh mint leaves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
- Prepare Pie Plate: Butter a 10-inch pie plate thoroughly to prevent sticking and set aside.
- Cook Cranberries: Combine cranberries, sugar, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring often to dissolve the sugar. Reduce heat and let the cranberries bubble and cook for about 15 minutes until thickened, stirring frequently to avoid scorching. Remove from heat.
- Puree Cranberries: Transfer the hot cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree the mixture until smooth. Chill the puree in the refrigerator or freezer to cool completely.
- Make Crust: While cranberries are cooking, mix the 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 bottom of a measuring cup to compact the crust. Refrigerate the crust to set while preparing the filling.
- Make Mousse: In a food processor or stand mixer, blend the cooled cranberry puree with cream cheese and vanilla paste until completely smooth and lump-free. If using electric beaters, soften cream cheese first. Then fold in the whipped topping gently until no streaks remain.
- Assemble Pie: Dollop the cranberry mousse filling into the prepared gingersnap crust. Use an offset spatula to gently spread the filling evenly throughout the crust.
- Chill: Refrigerate the assembled pie for several hours or overnight to allow it to set firmly and become sliceable.
- Garnish: Before serving, optionally top with additional whipped topping or whipped cream, sugared cranberries, and fresh mint leaves for a festive presentation.
Notes
- How to make sugared cranberries: Rinse cranberries under cold water and drain; they should be damp but not soaking wet.
- Roll the damp cranberries in granulated sugar until well-coated. Use a spoon to toss the berries with sugar in small batches for an even coating.
- Place sugared cranberries gently on a plate to dry. They can be left at room temperature for up to a day ahead.
Find it online: https://flavorspath.com/cranberry-mousse-pie-recipe/
