Description
A luscious and festive Cranberry Mousse Pie featuring a tangy cranberry and cream cheese mousse set atop a buttery gingersnap crust. Perfect for holiday celebrations, this no-bake pie combines sweet, tart, and spiced flavors with a light, airy texture, garnished with sugared cranberries and fresh mint for an elegant finish.
Ingredients
Scale
For the Cranberry Mousse
- 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 in refrigerator
For the Crust
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
For Garnish
- Whipped topping or sweetened whipped cream
- Sugared cranberries
- Mint leaves
Instructions
- Prepare the Pie Plate: Butter a 10-inch pie plate thoroughly to ensure easy removal and prevent sticking.
- Cook Cranberries: Combine cranberries, sugar, and water in a medium saucepan. Stir well and bring to a boil over medium heat, stirring frequently to dissolve sugar. Reduce heat and let cranberries simmer and bubble for about 15 minutes, stirring often to avoid scorching, until mixture thickens.
- Puree Cranberries: Remove the saucepan from heat and transfer the cranberry mixture to a high-speed blender, food processor, or use an immersion blender to puree until smooth. Chill the puree in the freezer briefly to speed cooling.
- Make Crust: While cranberries cook, toss gingersnap crumbs with melted butter until evenly coated. Press the crumb mixture firmly into the bottom and up the sides of the buttered pie plate using the bottom of a measuring cup for even compaction. Refrigerate crust while finishing the filling.
- Mix Mousse: Combine the cooled cranberry puree with cream cheese and vanilla paste in a food processor or stand mixer. Blend until completely smooth and lump-free. Using a food processor allows starting with cold cream cheese; otherwise, soften cream cheese beforehand.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping until no streaks remain, creating a light, airy mousse.
- Assemble Pie: Dollop the cranberry mousse into the prepared gingersnap crust, then gently spread it evenly with an offset spatula to fill the crust completely.
- Chill to Set: Refrigerate the pie for several hours or ideally overnight to allow the mousse to firm up and become sliceable.
- Garnish and Serve: Before serving, garnish the pie with dollops of whipped topping or whipped cream, sugared cranberries, and fresh mint leaves for a beautiful final presentation.
Notes
- Using fresh or frozen cranberries will work equally well; thaw frozen cranberries before cooking if desired.
- Chilling the cranberry puree helps achieve a smooth mousse texture.
- Softening the cream cheese is necessary unless using a food processor to blend cold cream cheese.
- This pie is best served chilled and can be prepared a day in advance.
- Sugared cranberries can be made by dipping cranberries in egg white and sugar, then allowing to dry.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cranberry mousse pie, holiday dessert, no bake pie, gingersnap crust, creamy cranberry dessert
