Cranberry Mousse Pie Recipe

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Cozy Cranberry Mousse Pie Recipe, Made Simple

There’s something magical about a crisp, golden gingersnap crust paired with a luscious, tangy cranberry mousse. I love how this pie feels like a gentle hug on a chilly weekend—a perfect blend of festive and comforting that’s surprisingly easy to pull together. You’ll find it’s the kind of dessert that invites you to slow down and savor every toasty, buttery bite.

This Cranberry Mousse Pie Recipe is one I keep coming back to whenever I want a treat that’s both elegant and approachable. The bright, slightly tart cranberries balance the rich cream cheese and fluffy whipped topping beautifully, making each slice a pleasure whether it’s mid-week or a holiday celebration.

Get ready to impress with a recipe that feels fancy without fuss. I can’t wait to walk you through it step-by-step so you can enjoy those vibrant cranberry flavors wrapped in a toasty, buttery crust at home.

Ingredient Lowdown

• Fresh or frozen cranberries (12 oz): The star of the show, providing that bright, tart foundation you’ll love against the creamy filling.
• Granulated sugar (1/3 cup): Just enough sweetness to balance the cranberries without overpowering their natural zing.
• Water (2 tbsp): Helps the cranberries cook down evenly, turning into a smooth puree.
• Cream cheese (8 oz, brick style): Gives the mousse its rich, velvety texture and a subtle tang that pairs perfectly with cranberry.
• Vanilla paste (1 tbsp): Opt for paste over extract if you can—those tiny black flecks add a lovely visual and aromatic depth.
• Cool Whip Extra Creamy (8 oz tub), thawed: Fluffy, light, and adds airy sweetness. You can substitute with 2 cups of sweetened whipped cream if you prefer homemade.
• Gingersnap crumbs (2 cups): Toasty, spiced crumbs that form the crisp yet tender crust.
• Melted butter (5 tbsp): Binds the crumbs together and creates that golden, buttery base.
• Optional garnishes: Whipped topping or sweetened whipped cream, sugared cranberries for sparkle, and fresh mint leaves for an herbal pop.

Set Up for Success

Before diving in, make sure your pie plate is well buttered to help the crust release cleanly. Have your cranberries measured out and cream cheese ready, whether chilled or softened. While this recipe doesn’t require an oven, chilling space in your fridge or freezer is essential to set the mousse properly.

Step-by-Step: Cranberry Mousse Pie Recipe

1. Butter your pie plate well—this keeps the crust from sticking and makes cleanup a breeze.
2. Cook the cranberries: Combine the cranberries, sugar, and water in a medium saucepan. Bring to a rolling boil, stirring often so the sugar dissolves evenly. Then reduce heat and let the cranberries bubble gently for about 15 minutes, stirring frequently to avoid scorching. The berries will burst, releasing that gorgeous ruby color and fragrant tang.
3. Puree the cranberry mixture: Transfer the hot cranberry sauce to a blender or food processor. Puree until completely smooth. I sometimes use an immersion blender right in the pot for less fuss. Once smooth, chill the puree thoroughly—pop it in the freezer for 15 to 20 minutes if you’re in a hurry.
4. Prepare the crust: While the cranberries cook, toss the gingersnap crumbs with melted butter and press the mixture firmly into your pie plate. I like to use the bottom of a measuring cup to compact the crumbs into an even, sturdy crust. Then, chill it in the fridge until you’re ready to assemble.
5. Blend the filling: In a food processor, combine the cooled cranberry puree, cream cheese, and vanilla paste. Process until perfectly smooth and lump-free. This method works beautifully with cold cream cheese—no need to let it soften first. Alternatively, you can use a stand mixer or electric beaters if your cream cheese is softened.
6. Fold in whipped topping: Gently fold your Cool Whip or homemade whipped cream into the cranberry-cream cheese mixture. Keep folding until no streaks remain; this airy addition lightens the mousse and makes it irresistibly fluffy.
7. Assemble the pie: Dollop the cranberry mousse into your chilled gingersnap crust. Then, using an offset spatula, spread it evenly with gentle, soothing strokes. The mousse will be silky and creamy.
8. Chill to set: Refrigerate the pie for several hours or overnight. This step is key — it firms up the mousse so you get clean, beautiful slices with a firm yet tender bite.
9. Garnish and serve: Just before serving, top with dollops of whipped cream or extra Cool Whip, scatter sugared cranberries for that festive pop, and tuck in fresh mint leaves. These add not only charm but a refreshing note to balance the richness.

Flavor Twists for Cranberry Mousse Pie Recipe

• Orange zest: Add a teaspoon of fresh zest to the mousse for a sunny citrus note that complements the tart cranberries.
• Cinnamon or ginger: Stir a pinch of warm spices into the cranberry mix or crust for cozy autumn vibes.
• Nutty crust upgrade: Mix crushed pecans or walnuts into the gingersnap crumbs for added crunch and flavor depth.
• Chocolate drizzle: Just before serving, drizzle melted dark or white chocolate over the pie for an indulgent touch.
• Alcohol infusion: Add a splash of cranberry liqueur or Grand Marnier to the cream cheese blend for a grown-up twist.
• Nutmeg whipped cream: Spice up your whipped topping with a pinch of freshly grated nutmeg or vanilla bean for extra warmth.

Storage & Make-Ahead Tips

• Refrigerate: Keep the pie covered in the fridge for up to 3 days; the flavors improve and the mousse stays divinely creamy.
• Freeze ahead: You can freeze the assembled pie for up to 1 month. Thaw overnight in the fridge before serving to preserve texture.
• Chill components separately: For easy prep, make the cranberry filling and crust a day ahead, then whip and fold the topping just before assembling.
• Fresh garnishes: Add sugared cranberries and mint leaves right before serving to keep them fresh and crisp.

Cranberry Mousse Pie Recipe FAQs

• Can I make this pie without a food processor? Absolutely! You can use a blender or an immersion blender for the cranberry puree, and beat the cream cheese by hand with a mixer. Just take care to get the mixture nice and smooth before folding in the whipped topping.
• What can I substitute for Cool Whip? Homemade whipped cream sweetened lightly works beautifully here. The key is to fold it in gently to keep the mousse light.
• Can I use a store-bought pie crust? Gingersnap crumb crust gives a lovely spicy crunch, but you can substitute a store-bought graham cracker or digestive biscuit crust if you prefer.
• How do I prevent the crust from getting soggy? Press the crust firmly and chill it well before adding the mousse. Optionally, a quick 10-minute bake before chilling helps seal it and adds extra crispness.
• Is fresh or frozen cranberry better? Either works fine! Frozen cranberries do take a bit longer to cook down but produce the same bright flavor. Just make sure to thaw slightly for more even cooking.

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