Print

Cranberry Mousse Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

Cranberry Mousse Pie is a light and fluffy dessert bursting with tart and tangy cranberry flavor, perfectly complemented by a spiced gingersnap crust. This no-bake mousse pie is ideal for holidays and special occasions, offering a refreshing contrast of creamy texture and festive spice.

Ingredients

Mousse 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 (or substitute 2 cups sweetened whipped cream)

Crust

  • 2 cups gingersnap crumbs
  • 5 Tbsp melted butter

Garnish (optional)

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

Sugared Cranberries*

  • Fresh cranberries
  • Granulated sugar

Instructions

  1. Prepare the Pie Plate: Butter a 10-inch pie plate thoroughly to prevent sticking and set it aside.
  2. Cook Cranberries: In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil over medium heat, stirring frequently to dissolve sugar. Reduce heat and simmer the cranberries, stirring often, for about 15 minutes until the mixture thickens. Remove from heat.
  3. Puree Cranberries: Transfer the hot cranberry mixture to a high-speed blender or food processor and puree until smooth. Alternatively, use an immersion blender. Chill the puree in the refrigerator or freezer to cool quickly.
  4. Make the Crust: While cranberries cook, mix gingersnap crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pie plate using the bottom of a measuring cup to compact it. Refrigerate to set the crust.
  5. Combine Cream Cheese and Cranberry Puree: Once cranberry puree is cooled, blend it with cream cheese and vanilla paste until the mixture is completely smooth and free of lumps, using a food processor for the best results. If using a stand mixer or electric beaters, soften the cream cheese beforehand.
  6. Fold in Whipped Topping: Gently fold the whipped topping into the cranberry cream cheese mixture until no streaks remain, maintaining a light texture.
  7. Assemble the Pie: Spoon dollops of the cranberry mousse into the prepared gingersnap crust and spread evenly with an offset spatula for a smooth surface.
  8. Chill to Set: Refrigerate the assembled pie for several hours or overnight to fully set the mousse, making slicing easier.
  9. Garnish and Serve: Decorate the set pie with additional whipped topping, sugared cranberries, and fresh mint leaves before serving.
  10. Make Sugared Cranberries (Optional): Rinse fresh cranberries and drain until just damp. Roll them in granulated sugar to coat evenly. Place on a plate and allow to dry at room temperature for up to one day ahead.

Notes

  • Sugared cranberries can be made a day in advance and stored at room temperature.
  • Use brick style cream cheese for a firmer mousse texture; soften only if mixing by hand.
  • Thaw Cool Whip overnight in the refrigerator for best folding results.
  • Press the crust firmly to prevent crumbling when slicing the pie.
  • For an alternative to Cool Whip, use 2 cups of sweetened whipped cream.

Find it online: https://marthatasty.com/cranberry-mousse-pie-recipe/