Introduction

This Cranberry Mousse Pie combines tart cranberries with a creamy, fluffy filling and a crunchy gingersnap crust. It’s a festive dessert perfect for holiday gatherings or any time you want a refreshing yet rich treat.

The image shows a close-up of a pie in a white ceramic pie dish on a white marbled surface. The bottom layer is a crumbly, dark brown crust with a rough texture. Above this is a thick, smooth layer of light purple filling covering the base of the crust. On top of this filling, there is a ring of soft, white whipped cream piped in swirled patterns around the edge. Several sugared cranberries and small green mint leaves are placed on top of the whipped cream and in the center area on the filling for decoration. The lighting highlights the creamy texture and rich colors of the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups gingersnap crumbs
5 Tbsp melted butter
Whipped topping or sweetened whipped cream, for garnish
Sugared cranberries* (optional, for garnish)
Mint leaves (optional, for garnish)

Instructions

Step 1: Butter a 10 inch pie plate thoroughly to prevent sticking.
Step 2: In a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil, stirring frequently to dissolve the sugar.
Step 3: Reduce heat and allow the cranberries to bubble for about 15 minutes until thickened, stirring often to avoid scorching. Remove from heat and puree the mixture using a high-speed blender, food processor, or immersion blender. Chill the puree until cold, using the freezer to speed the process if desired.
Step 4: Meanwhile, mix the gingersnap crumbs with melted butter. Press the mixture evenly into the bottom of the buttered pie plate using the bottom of a measuring cup to firm the crust. Refrigerate while preparing the filling.
Step 5: Blend the chilled cranberry puree with cream cheese and vanilla paste until completely smooth and free of lumps. A food processor works best, but a stand mixer or electric beaters can be used if the cream cheese is softened first.
Step 6: Gently fold in the whipped topping until the mixture is uniform with no streaks remaining.
Step 7: Spoon the cranberry mousse into the gingersnap crust. Start by dolloping the filling, then spread it evenly with an offset spatula.
Step 8: Refrigerate the pie for several hours or overnight to allow it to set and become easier to slice.
Step 9: Before serving, garnish with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves if desired.

Tips & Variations

Use fresh cranberries when in season for the best flavor, but frozen work just as well.
For a nutty crust, mix in finely chopped toasted pecans or walnuts with the gingersnap crumbs.
Sugared cranberries add a beautiful sparkle and extra tartness—make them by tossing cranberries with a bit of sugar before chilling.
If you prefer a less sweet pie, reduce the sugar slightly or use a sugar substitute suitable for cooking.
Let the pie chill overnight for the best texture and flavor melding.

Storage

Store the cranberry mousse pie covered in the refrigerator for up to 3 days. Re-chill before serving if it has softened. This pie is best enjoyed chilled and should not be left at room temperature for extended periods.

How to Serve

The image shows a dessert pie in a white dish with a crumbly brown crust on the outer edge. Inside the crust is a smooth, light pink filling that covers the whole center. On top of the pink layer, there are large swirls of white cream arranged in a ring just inside the crust. On the cream, there are small red berries covered in sugar and a few small green mint leaves placed for decoration. The pie is set on a white marbled surface with four silver spoons resting beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, this pie benefits from making ahead. Prepare it a day in advance and chill overnight to allow the flavors to meld and the filling to set perfectly.

Can I use a store-bought pie crust instead of gingersnap crust?

You can use a pre-made pie crust, but the gingersnap crust adds a special spiced crunch that complements the cranberry mousse beautifully. Consider trying the gingersnap crust for the best flavor combination.