Ah, the holidays! That time of year when the air gets crisp, and the scent of memories fills the kitchen like a warm hug. There’s something special about gathering with loved ones, sharing stories, and indulging in delightful treats that remind us of simpler times. And one such treat that I hold dear to my heart is my grandmother’s Cranberry Mousse Pie. It’s a dish that sings of the season and evokes cozy memories of family gatherings around the table.
Why make this recipe?
Cranberry Mousse Pie is not just a dessert; it’s a celebration of flavors—sweet yet tart, creamy yet light—all tucked into a crunchy gingersnap crust that’ll make your heart sing. Perfect for holiday gatherings or Sunday dinners, it’s a dish meant to be shared with those you love most. Trust me, the vibrant colors and delightful flavors will have everyone smiling, and it’s as magnificent to behold as it is to taste.
How to make Cranberry Mousse Pie
Ingredients:
- 12 ounce bag of fresh or frozen cranberries
- 1/3 cup sugar
- 2 Tbsp water
- 8 ounces brick-style cream cheese
- 1 Tbsp vanilla paste
- 8 ounce tub of Cool Whip Extra Creamy Whipped Topping, thawed overnight in the refrigerator (or substitute with 2 cups of sweetened whipped cream)
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
- Whipped topping or sweetened whipped cream (for garnish)
- Sugared cranberries (for garnish)
- Mint leaves (for garnish)
Directions:
Start by buttering a lovely 10 inch pie plate, imagining the delicious pie to come. In a medium saucepan, mix together the cranberries, sugar, and water, stirring gently to make sure everything melds together. Bring it to a boil, keeping your eyes on it as you stir often to dissolve that sugar, letting the tart cranberries come alive. Allow the mixture to bubble away on low heat for about 15 minutes, or until it thickens beautifully; just be sure to stir regularly to prevent any scorching. Once it’s thickened, remove it from the heat and pour it into a high-speed blender or food processor for a silky puree. Set that aside to chill.
While the cranberry mixture is cooling off, toss your gingersnap crumbs with melted butter until they’re perfectly blended. Press this crumbly goodness into the pie plate and stick it in the fridge while you continue. Once your cranberry puree has cooled, beat it together with the cream cheese and vanilla paste until you have a smooth, lump-free mixture. Gently fold in the whipped topping, making sure there are no streaks left; we want creamy perfection! Spread the cranberry mousse into your gingersnap crust and let it chill for several hours, or better yet, overnight, so it can set properly. When you’re ready to serve, adorn your pie with a dollop of whipped topping, lovely sugared cranberries, and a sprinkle of fresh mint leaves to give it that extra charm.
How to serve Cranberry Mousse Pie
Serve this delightful pie straight from the fridge, cutting each slice with love and care. It’s a wonderful addition to any holiday spread or even as a refreshing dessert after a Sunday supper. Your guests will absolutely adore the vibrant color and creamy texture, and the gingersnap crust adds that little crunch that’s simply irresistible.
How to store Cranberry Mousse Pie
Leftovers, if there are any—which I seriously doubt—can be tightly covered and stored in the refrigerator for up to three days. Just make sure to keep it sealed well so it stays fresh and fabulous!
Tips to make Cranberry Mousse Pie
- For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to your cranberry mixture.
- If you’re feeling adventurous, swap in some yogurt for half of the cream cheese for a tangy twist.
- Be sure to press the gingersnap crust quite firmly to ensure it holds together when you serve it.
Variations
If you love the tanginess of cranberry but want a little bite, throw in some orange zest to your cranberry puree. It pairs beautifully! You could also make mini versions of this pie in individual tart shells for a charming presentation at your next gathering.
FAQs
-
Can I use canned cranberries instead of fresh?
Absolutely! Just make sure to adjust the sugar since canned versions can be sweeter. Fresh is preferable for that homemade touch, though! -
How do I make my own whipped cream?
Simply beat heavy whipping cream with a bit of sugar and vanilla extract until soft peaks form. It’s super easy and tastes heavenly! -
Can I freeze Cranberry Mousse Pie?
While I encourage you to enjoy it fresh, if you must freeze, just keep in mind that the texture may change once thawed. Wrap it tight and consume it within a month for the best taste!
As you gather these beloved ingredients to create your very own Cranberry Mousse Pie, may you find joy in every stir and sprinkle. This recipe carries with it the warmth of home, the love of family, and the sweet celebrations that make life so beautiful. So gather your loved ones around the table, share a slice, and make a memory. Happy cooking and cherish those beautiful moments!
Cranberry Mousse Pie
Ingredients
Method
- Butter a 10-inch pie plate.
- In a medium saucepan, mix together cranberries, sugar, and water. Bring to boil and stir often.
- Once boiling, reduce heat and simmer for about 15 minutes until thickened. Stir regularly.
- Remove from heat and puree the mixture in a high-speed blender or food processor. Set aside to chill.
- Mix gingersnap crumbs with melted butter and press into the pie plate. Refrigerate while preparing filling.
- Once the cranberry puree is cooled, beat in cream cheese and vanilla paste until smooth.
- Gently fold in the whipped topping until no streaks remain.
- Spread the cranberry mousse into the prepared gingersnap crust and chill for several hours, preferably overnight.
- Serve pie straight from the fridge, topping with whipped cream, sugared cranberries, and mint leaves.