Cranberry Mousse Pie
A light and fluffy cranberry mousse with tart tangy flavor on a spiced gingersnap crust, perfect for holiday celebrations.
Equipment
- 1 10 inch pie plate
- 1 food processor optional for pureeing and mixing
Ingredients
- 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 (or 2 cups sweetened whipped cream)
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
- Whipped topping or sweetened whipped cream for garnish, optional
- Sugared cranberries* optional garnish
- Mint leaves optional garnish
Instructions
- Butter the 10 inch pie plate to prepare for the crust.
- Combine cranberries, sugar, and water in a medium saucepan; bring to a boil, stirring often to dissolve sugar.
- Reduce heat and simmer cranberries for about 15 minutes until thickened, stirring frequently to prevent scorching.
- Remove the cranberry mixture from heat and puree in a blender or food processor; chill the puree.
- Mix gingersnap crumbs with melted butter and press evenly into the pie plate; refrigerate while continuing.
- Beat the chilled cranberry puree with cream cheese and vanilla paste until smooth and lump-free.
- Fold whipped topping gently into the cranberry mixture until fully combined.
- Spread the cranberry mousse over the chilled gingersnap crust evenly.
- Chill the pie for several hours or overnight to set and enhance sliceability.
- Garnish with whipped topping, sugared cranberries, and mint leaves before serving.
Notes
- Use softened cream cheese if mixing by hand for easier blending.
- Make sugared cranberries by coating damp cranberries with sugar and drying overnight.
- Pie can be made a day ahead and stored chilled.