Cranberry Mousse Pie Recipe
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.
- 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
Find it online: https://cookedbycleo.com/cranberry-mousse-pie-recipe/
