Cranberry Mousse Pie Recipe

Introduction

Cranberry Mousse Pie is a delightful balance of tart cranberry and creamy sweetness, perfect for festive gatherings or a special dessert any time of year. This no-bake treat combines a gingersnap crust with a fluffy cranberry-cream cheese filling that’s both refreshing and indulgent.

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*, for garnish
• Mint leaves, for garnish

Instructions

1. Step 1: Butter a 10 inch pie plate to prepare for the crust.
2. Step 2: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, stirring often to dissolve the sugar. Reduce heat and simmer the cranberries for about 15 minutes until thickened, stirring frequently to prevent burning.
3. Step 3: Remove the pan from heat and puree the cranberry mixture using a high speed blender, food processor, or immersion blender. Chill the puree; placing it in the freezer will speed this up.
4. Step 4: Mix the gingersnap crumbs with melted butter and press the mixture into the bottom of the prepared pie plate. Use the bottom of a measuring cup to firmly tamp down the crust. Refrigerate while preparing the filling.
5. Step 5: Combine the cooled cranberry puree, cream cheese, and vanilla paste until smooth and free of lumps. A food processor works best and can even handle cold cream cheese. Alternatively, soften cream cheese before mixing in a stand mixer or with electric beaters.
6. Step 6: Gently fold in the whipped topping until the mixture is uniform with no streaks of cream cheese remaining.
7. Step 7: Spoon the cranberry mousse into the gingersnap crust. Use an offset spatula to spread it evenly.
8. Step 8: Chill the pie for several hours or overnight to allow it to fully set and become easier to slice.
9. Step 9: Before serving, garnish with additional whipped topping or sweetened whipped cream, sugared cranberries, and mint leaves for a festive touch.

Tips & Variations

• For a smoother filling, be sure to thoroughly chill the cranberry puree before mixing with cream cheese.
• Substitute gingersnap crumbs with graham cracker crumbs for a milder crust flavor.
• Use fresh cranberries if possible for the best tart flavor, but frozen works well too.
• Sugared cranberries can be made by tossing fresh cranberries in simple syrup then coating them with superfine sugar; let dry before garnishing.

Storage

Store the pie covered in the refrigerator for up to 3 days. The mousse filling softens slightly after refrigeration but remains delicious. For best texture, consume within this timeframe. If needed, let the pie sit at room temperature for about 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, it’s best to prepare the pie at least several hours, ideally overnight, before serving to allow the mousse to set fully and flavors to meld.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream can be substituted for the Cool Whip for a fresher taste, just be sure to fold it in gently to maintain the mousse’s light texture.

Cranberry Mousse Pie Recipe

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★★★★★

4.6 from 464 reviews

• Author: Harry
• Total Time: 4 hours 35 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

This Cranberry Mousse Pie is a delightful dessert featuring a tangy and smooth cranberry mousse set in a crunchy gingersnap crust. Perfect for festive occasions, it blends fresh cranberries with cream cheese and fluffy whipped topping, garnished beautifully with sugared cranberries and mint leaves.

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Ingredients

Scale 1x2x3x

For the 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

For the Crust

• 2 cups gingersnap crumbs
• 5 Tbsp melted butter

For Garnish

• Whipped topping or sweetened whipped cream
• Sugared cranberries
• Mint leaves

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Instructions

1. Prepare the Pie Plate: Butter a 10 inch pie plate thoroughly to prevent sticking and set aside.
2. Cook Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Stir to dissolve sugar and bring mixture to a boil over medium heat. Lower heat and let cranberries simmer and bubble for about 15 minutes until thickened, stirring often to avoid scorching.
3. Puree the Cranberries: Remove cooked cranberries from heat and transfer to a high speed blender, food processor, or use an immersion blender. Puree until smooth. Chill the puree in the freezer for faster cooling.
4. Make the Crust: Toss gingersnap crumbs with melted butter until crumbs are evenly coated. Press the mixture firmly into the bottom of the buttered pie plate using the bottom of a measuring cup for even compaction. Refrigerate crust while preparing the mousse.
5. Create Cranberry Mousse: In a food processor or stand mixer, blend the cooled cranberry puree with cream cheese and vanilla paste until smooth and free of lumps. If using a stand mixer or beaters, soften the cream cheese beforehand.
6. Fold in Whipped Topping: Gently fold the thawed Cool Whip whipped topping into the cranberry and cream cheese mixture until fully combined and no streaks remain.
7. Assemble the Pie: Dollop the cranberry mousse mixture into the gingersnap crust. Use an offset spatula to spread it evenly and smoothly over the crust.
8. Chill to Set: Refrigerate the pie for several hours or overnight to allow the mousse to set firmly and be easier to slice.
9. Garnish and Serve: Before serving, decorate the top of the pie with additional whipped topping or sweetened whipped cream, sugared cranberries, and fresh mint leaves for a festive finish.

Notes

• Use fresh or frozen cranberries interchangeably; no need to thaw frozen cranberries before cooking.
• Chilling the cranberry puree in the freezer accelerates the cooling process, helping the mousse set better.
• Softening cream cheese is optional if using a food processor for blending.
• Gingersnap crust adds a spicy contrast that complements the tart cranberries.
• Sugared cranberries can be made by tossing fresh cranberries in simple syrup and then in sugar; let them dry before garnishing.
• For a dairy-free option, substitute cream cheese and whipped topping with vegan alternatives.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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