If you are looking for a dessert that combines bright, tangy flavors with a light and creamy texture, this Cranberry Mousse Pie Recipe is an absolute winner. It’s a refreshing twist on traditional pumpkin or apple pies, perfect for holiday gatherings or any time you want to impress with something uniquely delicious. The vibrant cranberry filling balances sweet and tart elements, while the fluffy mousse topping adds that melt-in-your-mouth decadence everyone will rave about. You’re going to love how easy it is to whip up this show-stopping pie that dazzles both the eyes and the taste buds.
Ingredients You’ll Need
Keep it simple yet spectacular with this list of ingredients. Each one plays a crucial role — from the crunchy graham cracker crust that sets the stage, to the creamy filling that brings everything together with silky smoothness and just the right amount of tang.
- 1 1/2 cups graham cracker crumbs: Provides a buttery, crispy base to make every bite satisfyingly crunchy.
- 1/4 cup granulated sugar: Sweetens the crust just enough without overpowering the cranberry flavor.
- 1/2 tsp ground cinnamon (optional): Adds a warm, subtle spice that pairs beautifully with cranberries.
- 1/3 cup unsalted butter, melted: Binds the crust ingredients while enriching the flavor.
- 1 1/2 cups fresh cranberries (or frozen, thawed): The star ingredient, bursting with tart, fresh flavor and gorgeous color.
- 1/2 cup granulated sugar (adjust based on tartness): Balances the natural sharpness of the cranberries perfectly.
- 1/4 cup water: Helps cook down the cranberries into a delightful compote for the mousse.
- 1 tsp lemon juice: Brightens the cranberry compote and enhances its natural zing.
- 1 package (8 oz) cream cheese, softened: Adds rich creaminess and smooth texture to the mousse.
- 1 cup heavy whipping cream: Whipped to airy peaks, it lifts the mousse to light and fluffy perfection.
- 1/2 tsp vanilla extract: Infuses the mousse with a sweet, comforting aroma that’s hard to resist.
- 1/2 cup powdered sugar: Sweetens the mousse gently without weighing it down.
- Fresh cranberries, whipped cream, mint leaves: For garnishing, enhancing the pie’s visual appeal and adding bursts of freshness.
How to Make Cranberry Mousse Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and cinnamon in a bowl for that perfect balance of sweetness and warmth. Then stir in the melted butter until the mixture resembles wet sand. Press this firmly into your pie dish to form an even crust base. A chill in the fridge will help it set up nice and firm.
Step 2: Make the Cranberry Compote
In a small saucepan, combine cranberries, sugar, water, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens slightly. This compote is the vibrant heart of the pie, giving you that tart punch with a jammy twist.
Step 3: Whip Up the Mousse
Beat together softened cream cheese, powdered sugar, and vanilla extract until silky smooth. In a separate bowl, whip the heavy cream to soft peaks, then carefully fold it into the cream cheese mixture. This mousse should be light and fluffy, providing a luscious contrast to the tangy compote.
Step 4: Assemble the Pie
Spoon the cooled cranberry compote evenly over the chilled crust. Then gently spread the cream cheese mousse over the top, smoothing it out with a spatula. Refrigerate the pie for at least 3 hours to let all the flavors meld and the mousse set perfectly.
How to Serve Cranberry Mousse Pie Recipe
Garnishes
Fresh cranberries, a generous swirl of whipped cream, and a sprig of mint turn this pie from simple to stunning. Not only do these garnishes add visual appeal, but they also bring additional layers of fresh tartness and creaminess that accentuate every bite.
Side Dishes
This pie pairs beautifully with light sides like a crisp green salad or vanilla ice cream, which complement the tangy, creamy profile without overwhelming it. For a cozy dessert setup, serve alongside hot mulled cider or spiced tea to complete the experience.
Creative Ways to Present
For a festive touch, serve the Cranberry Mousse Pie Recipe in individual clear glass parfait dishes to showcase the colorful layers. You can also add crushed graham crackers and a drizzle of cranberry sauce on the side for extra texture and flavor contrast. The possibilities to impress are endless!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cranberry Mousse Pie tightly with plastic wrap or store in an airtight container and keep it refrigerated. It stays fresh and delicious for up to 3 days, making it perfect for savoring after a busy holiday or special occasion.
Freezing
If you want to save the pie longer, freezing is an option. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw it in the refrigerator overnight. Although the texture may be slightly lighter, the bright flavors will still shine.
Reheating
This pie is best served chilled and doesn’t require reheating. If you prefer, you can let it sit at room temperature for about 15 minutes before serving to soften the mousse slightly for a creamier mouthfeel.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work well as long as you thaw them ahead of time and drain any excess liquid. This ensures your cranberry compote won’t be too watery and will have a nice, concentrated flavor.
Is it possible to make this pie vegan or dairy-free?
While this recipe relies on cream cheese and heavy cream for that rich mousse texture, you can experiment with vegan cream cheese and coconut cream to create a dairy-free version. The crust could also use plant-based butter alternatives.
How long does the mousse need to chill before serving?
It’s best to refrigerate the assembled pie for at least 3 hours to allow the mousse to set firmly. Overnight chilling is even better for deeper flavor melding and easier slicing.
Can I prepare parts of this pie in advance?
Yes! You can make the crust and cranberry compote a day ahead and store them separately in the fridge. Then whip the mousse and assemble the pie on the day you plan to serve it for fresher texture.
What if I don’t have graham crackers for the crust?
You can substitute with digestive biscuits, crushed vanilla wafers, or even a nut-based crust for a different but delicious base that pairs well with the cranberry mousse.
Final Thoughts
This Cranberry Mousse Pie Recipe is a delightful celebration of vibrant flavors and airy textures. Whether you’re serving it at a holiday feast or a casual get-together, it promises to be a memorable centerpiece that everyone will ask for seconds. Trust me, once you try it, this pie will become a beloved staple in your dessert rotation. Go ahead, give it a whirl—you deserve a slice of happiness!
Print
Cranberry Mousse Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Mousse Pie combines a crisp graham cracker crust with a tangy, smooth cranberry mousse filling, topped with whipped cream, fresh cranberries, and mint leaves. Perfect for holiday gatherings or anytime you crave a fruity, creamy dessert with a festive flair.
Ingredients
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 Puree
- 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
Mousse Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
Toppings
- Fresh cranberries
- Whipped cream
- Mint leaves
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon. Add melted unsalted butter and mix until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate while preparing the filling to set the crust.
- Make the cranberry puree: In a small saucepan, combine cranberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely. For a smooth texture, blend the mixture and strain through a sieve to remove seeds and skins.
- Prepare the mousse filling: In a medium bowl, beat softened cream cheese until smooth and creamy. In a separate chilled bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Gently fold the cranberry puree into the cheesecake mixture, then carefully fold in the whipped cream, ensuring the mousse remains light and airy.
- Assemble the pie: Pour the cranberry mousse evenly into the prepared crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or until set.
- Garnish and serve: Just before serving, top the pie with dollops of whipped cream, fresh cranberries, and mint leaves for a festive appearance. Slice and enjoy this refreshing dessert.
Notes
- For a more intense cranberry flavor, adjust the sugar in the puree to taste.
- To save time, use pre-made graham cracker crust if desired.
- Ensure cream cheese is softened to avoid lumps in the mousse.
- Chilling the pie sufficiently is crucial for the mousse to set properly.
- This pie is best enjoyed within 2 days of preparation for optimal freshness.
