Introduction

This Cranberry Mousse Pie is a delightful balance of tart and sweet, perfect for festive gatherings or a special dessert. With a gingersnap crust and a creamy cranberry filling, it’s both refreshing and indulgent.

The dessert is a pie with three clear layers inside a white pie dish. The bottom layer is a crumbly, dark brown crust lining the whole dish. Above this is a thick, smooth, pink creamy layer with a few small texture details, spread evenly in the center. The top layer is a ring of thick white whipped cream piped in large swirls along the edge of the pink cream. On top of the whipped cream are small frosted red berries and fresh bright green mint leaves, with a small cluster of the same berries and leaves placed in the center. The pie is set on a white marbled surface, and a piping bag is partially visible beside it. 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*
Mint leaves

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 over medium heat, stirring often to dissolve the sugar.
Step 3: Reduce heat and let the cranberries simmer for about 15 minutes or until thickened, stirring frequently to avoid burning. Remove from heat.
Step 4: Transfer the cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Chill the puree in the refrigerator or freezer to cool quickly.
Step 5: While the cranberries cook, mix the gingersnap crumbs with melted butter until evenly coated. Press the crumbs firmly into the buttered pie plate to form the crust. Refrigerate to set.
Step 6: Once the cranberry puree is cooled, blend it with cream cheese and vanilla paste until smooth and lump-free. Using a food processor is easiest; if mixing by hand or with beaters, soften the cream cheese first.
Step 7: Gently fold in the whipped topping until fully combined with no streaks.
Step 8: Spoon the cranberry mousse onto the gingersnap crust, spreading evenly with an offset spatula.
Step 9: Chill the pie for several hours or overnight so it sets and slices cleanly.
Step 10: Before serving, garnish the pie with whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves.

Tips & Variations

Use an immersion blender for easy pureeing right in the pot.
For extra flavor, add a pinch of cinnamon or orange zest to the cranberry filling.
Substitute gingersnap crumbs with graham cracker crumbs for a milder crust.
Make sugared cranberries by coating fresh cranberries in simple syrup then rolling in sugar; let dry before using as garnish.

Storage

Store the pie covered in the refrigerator for up to 3 days. Re-chill before serving to maintain texture. This pie isn’t recommended for freezing as the mousse may separate upon thawing.

How to Serve

A pie with three main layers sits in a white pie dish on a white marbled surface. The bottom layer is a thick, crumbly brown crust evenly pressed along the edges. The middle layer is a bright pink filling with a smooth, creamy texture covering the whole surface inside the crust. The top layer is white whipped cream piped in thick swirls around the edge of the pie, decorated with small frosted red berries and fresh green mint leaves evenly spaced among the whipped cream. A slice is cut and placed on a white plate with blue floral patterns, showing the distinct layers of brown crust, pink filling, and white cream on top, with a fork resting beside the slice. A silver pie server with crumbs and a bit of pink filling is placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well and may even require slightly less cooking time since they release more juice as they thaw and cook.

How do I make sugared cranberries?

Coat fresh cranberries in simple syrup, then roll them in granulated sugar. Place them on parchment paper to dry for a few hours before using as garnish.

Cranberry Mousse Pie Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This cranberry mousse pie combines a tangy cranberry puree with creamy cream cheese and fluffy whipped topping, all nestled in a crispy gingersnap crust. Perfectly chilled and garnished with sugared cranberries and fresh mint, this dessert offers a refreshing and elegant treat ideal for holiday celebrations or anytime you crave a fruity, creamy pie.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Crust

2 cups gingersnap crumbs
5 Tbsp melted butter

Garnish

Whipped topping or sweetened whipped cream
Sugared cranberries
Mint leaves

Instructions

Prepare the pie plate: Butter a 10 inch pie plate to prevent sticking and allow easy removal of the pie later.
Cook the cranberries: Combine cranberries, sugar, and water in a medium saucepan. Bring mixture to a boil, stirring frequently to dissolve sugar. Reduce heat and simmer until cranberries have burst and the mixture thickens, about 15 minutes, stirring often to avoid scorching.
Puree the cranberry mixture: Remove from heat and blend the mixture until smooth using a high-speed blender, food processor, or immersion blender. Chill the puree in the refrigerator or freezer to speed the process.
Make the crust: While cranberries cook, mix gingersnap crumbs with melted butter. Press the crumb mixture firmly into the buttered pie plate using the bottom of a measuring cup to create an even crust. Refrigerate to firm up.
Mix cranberry mousse: Combine the chilled cranberry puree with cream cheese and vanilla paste in a food processor until completely smooth and free of lumps. If using a stand mixer or electric beaters, soften cream cheese beforehand.
Fold in whipped topping: Gently fold the thawed whipped topping into the cranberry cream cheese mixture until fully incorporated with no streaks visible.
Assemble the pie: Spoon the mousse into the gingersnap crust, dolloping first then spreading evenly with an offset spatula.
Chill the pie: Refrigerate the assembled pie for several hours or overnight to allow it to set and become sliceable.
Garnish and serve: Before serving, adorn the pie with additional whipped topping or whipped cream, sugared cranberries, and fresh mint leaves for a festive touch.

Notes

Using brick style cream cheese and blending it cold with a food processor ensures a smooth, lump-free mousse.
Chilling the cranberry puree before mixing helps maintain a light, airy texture.
Sugared cranberries can be made by tossing fresh cranberries with sugar and letting them dry overnight for a sparkling garnish.
The pie is best served chilled and can be made a day ahead to enhance the flavors and texture.
If fresh cranberries are not available, frozen cranberries work perfectly well for this recipe.

Keywords: cranberry mousse pie, gingersnap crust, holiday dessert, creamy cranberry pie, no bake pie, whipped topping dessert