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Cranberry Mousse Pie Recipe

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4.7 from 119 reviews

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.

Ingredients

Filling

  • 12 ounce bag 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 (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

Instructions

  1. Prepare the Pie Plate: Butter a 10-inch pie plate generously to ensure the crust does not stick and provides an easy release.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble the Pie: Dollop the cranberry mousse into the prepared crust, spreading it evenly with an offset spatula to create a smooth surface.
  8. Chill to Set: Refrigerate the pie for several hours or overnight to allow it to firm up for easy slicing and optimal flavor.
  9. 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.

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