Description
This Cranberry Mousse Pie is a beautifully vibrant dessert with a light, fluffy mousse filling and a deliciously buttery crust. Perfect for holiday gatherings or any occasion where you want a fresh, tart treat that’s both indulgent and refreshing. The balance of sweet and tart from the cranberries makes this pie a standout!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/3 cup unsalted butter, melted
For the Cranberry Mousse Filling:
- 1 1/2 cups fresh cranberries (or frozen, thawed)
- 1/2 cup granulated sugar (adjust based on tartness)
- 1/4 cup water
- 1 tsp lemon juice
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
For Garnish (optional):
- Fresh cranberries
- Whipped cream
- Mint leaves
Instructions
- Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are evenly coated and the mixture sticks together when pressed.
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon to compact it.
Refrigerate the crust for at least 30 minutes to set. - Make the Cranberry Sauce:
In a small saucepan, combine the fresh cranberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 8-10 minutes).
Remove from heat and stir in the lemon juice. Let it cool to room temperature, then puree the mixture with an immersion blender or in a food processor until smooth.
Strain through a fine mesh sieve to remove any skins, and set the cranberry puree aside to cool completely. - Make the Cranberry Mousse Filling:
In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add the cooled cranberry puree to the cream cheese and beat until fully combined.
In a separate bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Gently fold the whipped cream into the cranberry mixture, being careful not to deflate the whipped cream. Add vanilla extract and stir gently until everything is smooth and well combined. - Assemble the Pie:
Pour the cranberry mousse filling into the prepared graham cracker crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours or overnight, allowing it to fully set. - Garnish and Serve:
Before serving, garnish the pie with fresh cranberries, a dollop of whipped cream, and a sprig of mint if desired. - Enjoy:
Slice, serve, and enjoy the tangy and creamy goodness of this cranberry mousse pie!
Notes
- This pie can be made a day in advance, making it a great dessert for holiday gatherings or parties.
- For a different crust option, you can use a pre-baked pie crust or an Oreo crust for added flavor.
- If you prefer a sweeter pie, you can adjust the amount of sugar in the cranberry sauce and mousse filling to taste.
- The mousse filling can also be made in individual serving cups for a fun presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg