Cranberry Mousse Pie Gingersnap (Print-Friendly Format)
Tangy cranberry mousse and whipped topping fill a spicy gingersnap crumb crust for a festive, sweet-tart dessert.
# Ingredients You’ll Need:
→ For the gingersnap crust
01 -
2 cups (approximately 240 g) gingersnap cookie crumbs
02 -
5 tablespoons (70 g) unsalted butter, melted
→ For the cranberry mousse filling
03 -
340 g fresh or frozen cranberries
04 -
67 g granulated sugar
05 -
30 ml water
06 -
225 g brick-style cream cheese
07 -
1 tablespoon vanilla paste
08 -
227 g whipped topping, thawed (or 2 cups sweetened whipped cream, about 480 ml)
→ For garnish (optional)
09 -
Additional whipped topping or sweetened whipped cream
10 -
Sugared cranberries
11 -
Fresh mint leaves
# How to Make It:
01 -
Lightly butter a 25 cm pie plate to prevent sticking.
02 -
Combine cranberries, sugar, and water in a medium saucepan. Bring to a boil, stirring frequently to dissolve the sugar. Reduce heat and simmer for about 15 minutes, stirring often, until the mixture is thickened.
03 -
Remove from heat and transfer the cranberry mixture to a high-speed blender or food processor. Puree until smooth, then chill the puree in the refrigerator or freezer until completely cooled.
04 -
While cranberries are cooking, mix gingersnap crumbs and melted butter in a bowl until fully combined. Press the mixture evenly into the prepared pie plate, using the bottom of a measuring cup to compact. Refrigerate the crust while you prepare the filling.
05 -
In a food processor, blend the cooled cranberry puree with cream cheese and vanilla paste until the mixture is completely smooth and free of lumps. If not using a food processor, ensure the cream cheese is softened before beating.
06 -
Gently fold in the whipped topping until fully integrated and no streaks remain.
07 -
Dollop the cranberry mousse into the chilled gingersnap crust and use an offset spatula to spread evenly.
08 -
Refrigerate for several hours or overnight to allow the mousse to set and firm for slicing.
09 -
Before serving, decorate with additional whipped topping, sugared cranberries, and mint leaves as desired.
# Extra Tips:
01 -
Prepare sugared cranberries by rolling damp cranberries in granulated sugar and letting them dry on a plate for up to one day ahead.