Cranberry Mousse Pie Recipe
A festive and refreshing Cranberry Mousse Pie featuring a crisp gingersnap crust filled with a smooth, creamy cranberry and cream cheese mousse, topped with whipped cream, sugared cranberries, and fresh mint. Perfect for holiday gatherings or any occasion needing a bright, sweet-tart dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
Crust
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
Garnish
- 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 ensure easy removal of the pie.
- Cook Cranberries: Combine cranberries, sugar, and water in a medium saucepan. Stir to combine, then bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for about 15 minutes until the cranberries are softened and the mixture thickens, stirring often to avoid scorching.
- Puree Cranberries: Remove the saucepan from heat. Transfer the cranberry mixture to a high-speed blender, food processor, or use an immersion blender, and puree until smooth. Place the puree in the freezer or refrigerator to chill and cool quickly.
- Make Crust: While the cranberries cook, mix gingersnap crumbs with melted butter until evenly combined. Press the crumb mixture firmly into the bottom of the prepared pie plate using your hands or the bottom of a measuring cup, creating an even crust. Refrigerate the crust to set while preparing the filling.
- Combine Filling: 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 beaters, ensure the cream cheese is softened first for easier mixing.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cranberry cream cheese mixture until no streaks remain, creating a light and airy mousse.
- Assemble Pie: Spoon the cranberry mousse into the prepared gingersnap crust. Use an offset spatula or the back of a spoon to gently spread the mousse evenly across the crust.
- Chill Pie: Refrigerate the assembled pie for several hours or overnight to allow it to set and become more sliceable.
- Garnish and Serve: Before serving, garnish the top with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves for a festive look and extra flavor.
Notes
- Using either fresh or frozen cranberries works well; frozen should be thawed slightly for easier cooking.
- To make sugared cranberries, toss fresh cranberries in egg white and then roll in superfine sugar. Let dry on parchment before using as garnish.
- Chilling the cranberry puree in the freezer speeds up the cooling process and makes blending easier.
- Softening the cream cheese beforehand is necessary if not using a food processor for smoother mixing.
- For a gluten-free variation, substitute gingersnap crumbs with gluten-free ginger cookies.
- This pie can be made a day ahead and kept refrigerated for convenience.
Keywords: cranberry mousse pie, holiday dessert, gingersnap crust, creamy cranberry mousse, whipped cream pie
Find it online: https://todayfoodrecipe.com/cranberry-mousse-pie-recipe/
