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This cranberry mousse pie is my favorite way to bring a burst of color and tart flavor to holiday dessert tables. The light and fluffy mousse sits in a buttery gingersnap crust, and every bite balances tangy zip with warm spice. I love how simple the ingredient list is, and how easily it comes together for a make-ahead treat that always gets requests for seconds.
My first time making this pie was a wild experiment years ago when I needed something festive but quick before guests arrived. Early on I learned to never skip the mint or sugared cranberries as garnishes—they are little edible jewels.
Ingredients
- Fresh or frozen cranberries: Twelve ounces for bright tartness. Use plump berries and avoid mushy or shriveled ones.
- Granulated sugar: Adds just enough sweetness. Taste your cranberries first since some batches can be more sour.
- Water: Just two tablespoons to help break down the berries and start the cooking process.
- Cream cheese: Eight ounces in brick style for extra creaminess. Choose a full fat version and let it soften for best texture.
- Vanilla paste: One tablespoon for rich complex vanilla flavor. If you cannot find paste use real extract.
- Cool Whip: Eight ounces thawed for a stable mousse. Feel free to use sweetened whipped cream for a homemade touch.
- Gingersnap crumbs: Two cups crushed up cookies for the crust. Homemade cookies work too for even more spice.
- Melted butter: Five tablespoons to hold the crumbs together. Choose good quality butter for maximum flavor.
- Toppings: Optional but beautiful. Use extra whipped cream, sugared cranberries, and fresh mint leaves to finish.
Instructions
- Prepare the Cranberry Puree:
- Combine cranberries, sugar, and water in a medium saucepan. Stir often over medium heat, allowing the mixture to boil and then gently bubble for fifteen minutes, until it thickens and the berries burst. Stir regularly and watch closely so nothing burns.
- Make the Crust:
- While cranberries cook, mix the gingersnap crumbs with melted butter in a bowl. Use a fork for even mixing. Press firmly into a buttered ten inch pie plate. Use the flat bottom of a measuring cup for a compact crust. Refrigerate while you finish the filling.
- Puree and Cool the Berries:
- Transfer the hot cranberry mixture into a high speed blender, food processor, or use an immersion blender. Blend until completely smooth. Transfer the puree to a bowl. Place in the freezer or refrigerator until it is thoroughly chilled.
- Cream the Cheese Mixture:
- Add the cooled cranberry puree, cream cheese, and vanilla paste to your food processor or mixer. Blend until silky and lump free. The mixture should look airy and even. For best results use the brick style cream cheese, either cold or softened.
- Fold in Whipped Topping:
- Gently spoon the whipped topping into the cranberry cream cheese mixture. Use a spatula to carefully fold until there are no white streaks left. Over mixing can deflate the mousse so go slow and steady.
- Assemble the Pie:
- Dollop the completed mousse into the prepared gingersnap crust. Smooth the top with an offset spatula or large spoon. Chill the pie for at least several hours or overnight so it becomes firm and sliceable.
- Garnish and Serve:
- Add dollops of whipped topping, a sprinkle of sugared cranberries, and fresh mint leaves before serving. This step not only looks beautiful but also adds crunch and freshness.
This pie always reminds me of my aunt who adores tart desserts. We once made it together and laughed when our hands turned bright red from the cranberries. Her trick is to double the mint for a little extra sparkle on top.
Storage Tips
Keep the pie covered in the refrigerator where it stays fresh for up to three days. If planning ahead, you can prepare the crust and cranberry puree a day early then assemble on the morning you plan to serve. For longer storage, freeze individual slices and thaw gently in the fridge for an easy dessert anytime.
Ingredient Substitutions
Try swapping the gingersnap crust with graham crackers or vanilla wafers if gingersnaps are too spicy. If you cannot find fresh cranberries, frozen ones work without needing to thaw first. Use whipped heavy cream instead of Cool Whip for a richer homemade flavor.
Serving Suggestions
This mousse pie pairs perfectly with a hot cup of tea or spiced cider. Add a scoop of vanilla bean ice cream for extra indulgence. For a festive touch, add sugared rosemary sprigs or pomegranate seeds to the top.
Cultural and Holiday Context
Cranberries are a true American ingredient dating back to indigenous communities in the Northeast. This pie celebrates their punchy flavor and beautiful deep color. While it shines at Thanksgiving, it also brightens any winter event from Christmas to New Year’s gatherings.
Seasonal Adaptations
In spring, swap cranberries for tart cherries or berries. Summer versions shine with fresh strawberries or blackberries. Autumn experiments work well with spiced pumpkin instead of cranberry.
Success Stories
After making this mousse pie for our neighborhood holiday party one year, it instantly became my go to dessert for potlucks. I have gotten texts from friends asking for the recipe and I love seeing it reappear at their own celebrations.
Freezer Meal Conversion
You can freeze the entire pie tightly wrapped. After thawing overnight, the mousse will still be airy and the crust holds up well. For best results, garnish fresh right before serving to keep everything vibrant.
With its vivid color and zippy flavor, this cranberry mousse pie brings cheer to any gatherings. Serve it cold, savor every slice, and enjoy the festive sparkle it adds to your holiday table.
Common Recipe Questions
- → How do I make the gingersnap crust hold together?
Combine gingersnap crumbs with melted butter and firmly press the mixture into your pie plate, ensuring an even, compact layer for best results.
- → Can I use frozen cranberries instead of fresh?
Yes. Both fresh and frozen cranberries work well for this dessert; just cook them as directed until they break down into a thick puree.
- → Is it possible to substitute the whipped topping?
Creamy, sweetened whipped cream makes a great alternative to commercial whipped topping for a homemade touch and similar texture.
- → How do I prevent lumps in the mousse?
Ensure the cranberry puree is fully cooled and cream cheese is thoroughly blended until silky smooth before folding in the whipped topping.
- → What is the best way to garnish this pie?
Top with extra whipped cream, sparkling sugared cranberries, and fresh mint leaves for visual appeal and added flavor contrast.