Description
This Cranberry Mousse Pie is a festive and refreshing dessert featuring a crunchy graham cracker crust paired with a smooth, tangy cranberry mousse filling. It’s topped with fresh cranberries, whipped cream, and mint leaves for an elegant finish, perfect for holiday gatherings or any special occasion.
Ingredients
Scale
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
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
Garnish
- Fresh cranberries
- Whipped cream
- Mint leaves
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Cook the Cranberries: In a small saucepan over medium heat, combine the fresh cranberries, granulated sugar, water, and lemon juice. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 8-10 minutes. Remove from heat and let it cool completely.
- Make the Cranberry Puree: Once cooled, transfer the cranberry mixture to a blender or food processor and blend until smooth. Set aside to use in the mousse.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream with the vanilla extract and powdered sugar until stiff peaks form.
- Combine to Make Mousse: Gently fold the cranberry puree into the cream cheese mixture until well incorporated. Then carefully fold in the whipped cream, maintaining the light, airy texture.
- Assemble the Pie: Pour the cranberry mousse filling into the prepared graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until set, preferably overnight.
- Garnish and Serve: Before serving, decorate the top of the pie with fresh cranberries, dollops of whipped cream, and mint leaves for a festive presentation.
Notes
- The ground cinnamon in the crust is optional but adds a warm flavor dimension.
- Adjust the sugar in the cranberry mixture based on the tartness of your cranberries.
- For a firmer mousse, chill the pie overnight.
- If using frozen cranberries, be sure to thaw and drain excess liquid before cooking.
- Leftover pie should be refrigerated and consumed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
