Cranberry Mousse Pie Recipe is one of those delightful desserts that strike the perfect balance between tangy and creamy. If you enjoy the bright zing of cranberries but want it mellowed into a smooth, airy treat, this pie is just the thing. It shines during the holiday season but honestly, you can enjoy it all year round at casual get-togethers or special dinners. Friends who love a refreshing, not-too-sweet dessert will find this recipe absolutely charming. I always get compliments when I bring it out—there’s just something so inviting about that ruby color paired with its luxuriously light texture.
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What Makes This So Good
The magic of this Cranberry Mousse Pie Recipe lies in its combination of bright, tart cranberry puree and the smooth creaminess that comes from cream cheese and whipped topping. You’ll notice a vibrant ruby-red filling that’s perfectly balanced by the spicy crunch of a gingersnap crust. It’s visually stunning and packed with layers of texture, making it a crowd favorite any time of year.
- Big Flavor, Minimal Fuss: You get rich, bold cranberry notes without hours of prep or complicated steps—totally achievable even on a weekday.
- Family-Friendly: Kids and adults alike will rave over the creamy mousse and sweet-tart zing without overwhelming sweetness.
- Simple Ingredients: Pantry staples come together easily; plus, you can swap things around without losing that wow factor.
- Works Any Night: Whether it’s a holiday dinner or an impromptu dessert craving, this pie fits any occasion beautifully.
Ingredient Guide
Picking the right ingredients makes all the difference when crafting your Cranberry Mousse Pie Recipe. Here’s what I consider to get the best flavor and texture—and your options if you need to customize.
- Cranberries: Fresh or frozen both work well; just thaw frozen cranberries fully before cooking to get a smooth puree.
- Sugar: Regular granulated sugar balances the tartness—feel free to adjust slightly if your berries are extra sour.
- Cream Cheese: Brick-style gives a dense, silky base; avoid whipped tubs for better mousse stability.
- Whipped Topping: Cool Whip Extra Creamy is my go-to for airy lightness with convenience, but homemade sweetened whipped cream works just fine too.
- Gingersnap Crust: Crunchy and aromatic, it complements the cranberries perfectly. You can also use graham crackers if you prefer a milder crust.
- Vanilla Paste: Adds a natural vanilla flavor without watery vanilla extract—totally optional but worth it!
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cranberry Mousse Pie Recipe
Step 1 — Prep & Ready
First things first, butter your 10-inch pie plate generously to keep that crunchy crust happy and easy to slice. Combine your cranberries, sugar, and water in a medium saucepan and set it over medium heat. Stir frequently—this helps dissolve the sugar and keep the cranberries from sticking or scorching. You’ll start to notice the cranberries pop and pop, releasing that vibrant juice and aroma that really fills your kitchen with fall vibes.
Step 2 — Cook with Confidence
Let the cranberries bubble gently for about 15 minutes as they thicken into a gorgeous, rich puree. Stir often to get a silky texture and prevent anything from catching on the bottom. Once thickened, transfer your hot cranberry mixture into a blender or food processor to puree until smooth—no lumps here! Pop the puree into the fridge or freezer to cool quickly while you prepare the crust. Toss those gingersnap crumbs with melted butter, press firmly into your buttered pie plate, and chill this base in the fridge to get extra crisp.
Step 3 — Finish & Serve
When your cranberry puree is fully cooled, blend it together with cream cheese and vanilla paste until smooth and lump-free. I love using my food processor for this to get an ultra-silky mousse straight out of the gate! Next, gently fold in your thawed whipped topping—this step is where your mousse becomes light and fluffy. Spread this luscious cranberry mousse onto your chilled gingersnap crust. Dollop first, then smooth it out with a spatula so each slice sets beautifully. Chill for several hours or overnight so the pie firms up nicely. Before serving, add a final flourish with extra whipped topping, sparkling sugared cranberries, and fresh mint leaves.
Extra Helpful Tips
To get your Cranberry Mousse Pie Recipe just right, I find these little tricks make a huge difference. When you see the cranberries reducing into a thick jelly-like consistency, you’re on the right track. Using cold cream cheese straight into a food processor saves you the step of softening it by hand while still getting a smooth base. Chilling the crust before adding the mousse is key to keeping it crisp under the creamy filling, preventing sogginess. Lastly, don’t rush folding in the whipped topping—gentle folding keeps the mousse airy and inviting.
- Watch for This Sign: The cranberry sauce should look glossy and hold its shape when stirred—it’s done thickening.
- Temperature Trick: Freeze the puree briefly to speed cooling, but don’t let it harden into ice.
- Prep-Ahead Option: Make the cranberry puree and crust a day in advance to save time on the day you serve.
- Avoid This Common Mistake: Don’t overmix the whipped topping or you’ll lose that light mousse texture.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Cranberry Mousse Pie Recipe, consider a drizzle of spiced caramel sauce or a sprinkle of toasted chopped pecans for extra crunch and warmth. A tiny dash of orange zest folded into the cranberry mousse brightens the flavor even more. For a festive touch, dust with cinnamon or nutmeg just before serving.
Tasty Pairings
This pie pairs beautifully with a hot cup of chai tea or a smooth coffee, especially during chilly evenings. If you're serving a meal around it, simple roasted chicken or turkey with vegetables lets the pie shine as your sweet finale. A crisp salad with pomegranate seeds complements the tart cranberries nicely too.
Quick Plating Tips
To serve, slice with a warm knife for neat edges, wiping the blade between cuts. Garnish each slice with a small mint leaf and a few sugared cranberries for a jewel-like sparkle. A swirl of whipped cream on the side never hurts and adds that inviting, cozy look. Simple, elegant, and totally effortless.
Store, Freeze & Reheat
Fridge Storage
Keep your Cranberry Mousse Pie Recipe tightly covered in the refrigerator for up to 3 days. The mousse sets firmer over time, making it easier to slice, but it may soften a bit once uncovered. Using an airtight container or pie dome helps maintain freshness and prevent the crust from getting soggy.
Freezer Friendly?
This pie isn’t the best candidate for freezing because the mousse texture can change and become grainy when thawed. If you need to freeze, consider freezing just the crust separately or the cranberry puree before assembling the pie.
Reheat Like New
Since this pie is served cold, reheating isn’t necessary. If you prefer it closer to room temperature, remove it from the fridge about 20 minutes before serving. This subtle shift helps the mousse’s flavors really bloom while keeping that lovely creamy texture intact.
Cranberry Mousse Pie Recipe FAQs
Absolutely! Just make sure to thaw them completely before cooking to ensure the puree is smooth and even. Frozen cranberries actually work great and are often more convenient year-round.
Yes! Homemade or store-bought sweetened whipped cream is a fantastic alternative. Just be gentle when folding it into the cranberry mixture so the mousse stays light and fluffy.
I recommend chilling the pie for at least 4 hours, but overnight is best. This helps the mousse set beautifully and makes slicing much easier without any mess.
Definitely! A simple graham cracker crust or your favorite cookie crust recipe works perfectly. The gingersnap crumbs add spice and depth but feel free to customize based on your taste.
Final Flavor Thoughts
Making this Cranberry Mousse Pie Recipe is a joy, especially when you see smiles light up around your table. If you loved this version, why not try adding a touch of orange zest next time or sprinkle some chopped pecans on your crust for a nutty finish? I’d love to hear your favorite twist, so please drop a comment or a rating below! Remember, cooking is all about experimenting and having fun, so enjoy every last creamy, tangy bite.
Print📖 Recipe
Cranberry Mousse Pie Recipe
This Cranberry Mousse Pie is a delightful and refreshing dessert perfect for the holiday season or any special occasion. It combines a tangy cranberry puree with creamy cream cheese and fluffy whipped topping, all nestled in a spiced gingersnap crust. Garnished with sugared cranberries and fresh mint, this no-bake pie offers a perfect balance of sweet, tart, and creamy textures that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 12 ounce bag fresh or frozen cranberries
- ⅓ cup sugar
- 2 tablespoon water
- 8 ounces brick-style cream cheese
- 1 tablespoon vanilla paste
- 8 ounce tub Cool Whip Extra Creamy Whipped Topping, thawed overnight (or substitute 2 cups sweetened whipped cream)
Crust
- 2 cups gingersnap crumbs
- 5 tablespoon melted butter
Garnish (optional)
- Whipped topping or sweetened whipped cream
- Sugared cranberries
- Mint leaves
Instructions
- Prepare the Pie Plate: Butter a 10-inch pie plate generously to ensure the crust does not stick and provides an easy release.
- Cook the Cranberries: In a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil while stirring frequently to dissolve the sugar. Reduce the heat and let the mixture simmer, stirring often to prevent burning, until thickened, about 15 minutes.
- Puree the Cranberry Mixture: Remove the cooked cranberries from heat and transfer to a high-speed blender or food processor. Puree until smooth. You may also use an immersion blender directly in the pot. Chill the puree thoroughly, using the freezer to speed up the cooling.
- Make the Crust: While the cranberry mixture cooks, mix the gingersnap crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of the buttered pie plate, using the bottom of a measuring cup to compact it. Refrigerate to set.
- Blend the Filling: In a food processor, cream the cooled cranberry puree with cream cheese and vanilla paste until completely smooth and lump-free. If you don’t have a food processor, soften the cream cheese first and blend using a stand mixer or electric beaters.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip (or sweetened whipped cream) into the cranberry and cream cheese mixture until no streaks remain, creating a light mousse.
- Assemble the Pie: Dollop the cranberry mousse into the prepared crust, spreading it evenly with an offset spatula to create a smooth surface.
- Chill to Set: Refrigerate the pie for several hours or overnight to allow it to firm up for easy slicing and optimal flavor.
- Garnish and Serve: Before serving, decorate the pie with additional whipped topping, sugared cranberries, and fresh mint leaves for a festive presentation.
Notes
- For best results, use fresh cranberries, but frozen will work fine as well.
- Cool Whip can be substituted with homemade or store-bought sweetened whipped cream.
- Sugared cranberries can be made by tossing fresh cranberries in egg white and sugar, then drying them.
- Make sure to chill the filling thoroughly for a firm mousse texture.
- The gingersnap crust adds a lovely spicy sweetness that complements the tart filling perfectly.
- This pie is best served chilled and eaten within 2 days for freshness.
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