This Cranberry Mousse Pie is a creamy, light dessert with a delightful blend of sweet and tart cranberry flavors. The vibrant mousse filling on a graham cracker crust is perfect for holiday gatherings and special occasions. With minimal baking, this pie is as easy as it is delicious!
Ingredients:
- 1 ½ cups fresh cranberries
- ¾ cup sugar
- 2 tablespoons water
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 graham cracker pie crust (store-bought or homemade)
- Whipped cream (for garnish, optional)
Directions:
Step 1: Cook the Cranberries
In a medium saucepan, combine the cranberries, sugar, and water. Bring to a simmer over medium heat and cook until the cranberries burst and the mixture thickens, about 5-7 minutes. Stir occasionally to prevent sticking. Once the mixture is thick and jam-like, remove from heat and let it cool completely.
Step 2: Make the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 3: Prepare the Whipped Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Step 4: Combine the Mixtures
Once the cranberry mixture is completely cool, fold it into the cream cheese until well combined. Then, gently fold in the whipped cream until the mixture is light and fluffy.
Step 5: Assemble and Chill
Pour the cranberry mousse filling into the graham cracker crust, spreading it evenly. Refrigerate the pie for 2-4 hours, or until it’s set and firm.
Step 6: Garnish and Serve
Before serving, garnish with whipped cream if desired, and enjoy!
Serving and Storage Tips:
- Serving: This mousse pie is best served chilled. For extra flair, add fresh cranberries, mint leaves, or a sprinkle of grated white chocolate as garnish.
- Storage: Store any leftovers in the refrigerator for up to 3 days.
- Freezing: This pie can be frozen for up to 1 month. Wrap it tightly and freeze. Thaw overnight in the fridge before serving.
Helpful Notes:
- Homemade Crust Option: If you prefer, make your own graham cracker crust by mixing 1 ½ cups of graham cracker crumbs with 6 tablespoons melted butter and pressing it into a pie pan. Bake at 350°F for 8-10 minutes, then cool before adding the mousse.
- Sweetness: Adjust the sugar in the cranberry mixture to taste, especially if your cranberries are particularly tart.
Tips from Well-Known Chefs:
- Ina Garten: “For a richer flavor, add a hint of orange zest to the cranberry mixture. The citrus pairs beautifully with cranberries and adds brightness to the pie.”
- Martha Stewart: “Whip the cream just to soft peaks so it folds smoothly into the cream cheese without deflating, creating a light and airy mousse.”
Frequently Asked Questions:
- Can I use frozen cranberries?
Yes! Frozen cranberries work well. No need to thaw; just cook them with the sugar and water until they burst. - What if I don’t have a graham cracker crust?
A vanilla wafer or ginger snap crust would be a delicious alternative and add extra flavor. - Can I make this pie dairy-free?
Yes, substitute with dairy-free cream cheese and coconut cream in place of heavy cream. - How do I prevent the cream cheese from clumping?
Ensure your cream cheese is softened to room temperature before mixing. Beat it well to smooth out any lumps before adding the other ingredients. - Can I add gelatin for a firmer texture?
If you prefer a firmer mousse, dissolve 1 teaspoon of gelatin in 1 tablespoon of water and add it to the cranberry mixture before folding it with the whipped cream.
This Cranberry Mousse Pie is a show-stopping dessert with its creamy, tangy filling and festive color. It’s an easy yet elegant addition to any holiday spread, and it’s sure to impress with its deliciously refreshing flavor. Enjoy!
