This Cranberry Mousse Pie is a light and fluffy dessert that’s both sweet and tangy. With a smooth creamed cranberry layer, it’s a colorful and festive treat for any occasion!
I love how the bright cranberry flavor brings a pop of joy to each bite. Plus, it’s so fun to make—whip, mix, and chill, and you’re all set for a festive dessert!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your pie crust. If you don’t have them, try using crushed vanilla wafers or even digestive biscuits for a different flavor.
Cranberries: Fresh cranberries give a tart flavor, but frozen works just as well. If you’re looking for a sweeter side, consider substituting with raspberries or strawberries, but the tartness may be less pronounced.
Unflavored Gelatin: This helps set your mousse. If you prefer a vegetarian option, use agar-agar instead—just follow the packaging instructions, as it may need different handling.
Heavy Whipping Cream: For a lighter pie, you can use whipped topping instead. However, I prefer the richness of freshly whipped cream—just make sure you let it chill well.
What’s the Best Way to Make Sure My Pie Sets Properly?
Getting the right consistency for this mousse pie is crucial. After preparing the cranberry sauce, make sure to let it cool slightly before adding the gelatin. If it’s too hot, it can cause the whipped cream to deflate when mixed.
- Bloom the gelatin properly in cold water to ensure it activates correctly.
- Allow enough cooling time for the cranberry mixture before folding it into the whipped cream to maintain that fluffy texture.
- Chill the pie for at least 4 hours to help it firm up—overnight is even better!
These steps will help you achieve that perfect mousse consistency everyone loves! Enjoy your delicious pie!
Cranberry Mousse Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 envelope (1 tbsp) unflavored gelatin
- 1/4 cup cold water
- 1 1/4 cups heavy whipping cream, divided
- 1 tsp vanilla extract
For Serving:
- Powdered sugar (for dusting, optional)
- Extra cranberries for garnish
- Whipped cream for topping
How Much Time Will You Need?
This recipe will take about 30 minutes of active preparation time and then requires at least 4 hours of chilling time for the pie to set properly. It’s the perfect dessert that you can prep ahead of time and serve later!
Step-by-Step Instructions:
1. Prepare the Crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Once done, pop the crust in the refrigerator to chill while you make the filling.
2. Make the Cranberry Sauce Base:
In a medium saucepan, combine the cranberries, granulated sugar, and 1 cup of water. Cook this mixture over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Once thickened, remove it from the heat and let it cool down.
3. Bloom the Gelatin:
In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it stand for about 5 minutes to soften.
4. Incorporate the Gelatin:
Once the cranberry sauce has cooled, stir the bloomed gelatin into the warm cranberry mixture until it’s fully dissolved. This will help the mousse set later on!
5. Blend the Mixture:
Transfer the cranberry sauce and gelatin mixture to a blender or use an immersion blender to puree until you have a smooth consistency. Allow this mixture to cool to room temperature.
6. Whip the Cream:
In a large bowl, whip 1 cup of the heavy cream with the vanilla extract until soft peaks form. This will add airiness to your mousse!
7. Fold the Mixtures Together:
Gently fold the cooled cranberry mixture into the whipped cream until everything is well combined and fluffy. Be careful not to deflate the whipped cream too much!
8. Fill the Crust:
Pour the mousse mixture into the chilled graham cracker crust, smoothing the top with a spatula to create an even surface.
9. Chill the Pie:
Cover the pie with plastic wrap or a lid and refrigerate for at least 4 hours, or until it’s firm enough to slice beautifully.
10. Prepare the Topping:
Before serving, whip the remaining 1/4 cup of heavy cream until stiff peaks form. You can then spread or pipe this whipped cream over the pie, making it look extra special!
11. Garnish:
Top the finished pie with extra cranberries and a light dusting of powdered sugar for a lovely presentation.
12. Serve:
Slice up this delightful cranberry mousse pie, and enjoy every light, creamy, and refreshing bite! Perfect for any celebration or just a tasty treat!
This pie is not only delicious but also a fun dessert to share with family and friends, especially during the holiday season!
Can I Use Different Types of Berries?
Absolutely! While cranberries give this pie its signature tart flavor, you can substitute with raspberries, strawberries, or blueberries. Keep in mind that the sweetness level will vary, so taste and adjust the sugar if needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the pie tightly to maintain its freshness and prevent it from absorbing any odors from the fridge.
Can I Make This Pie Ahead of Time?
Yes, this pie is perfect for making ahead! You can prepare it up to 2 days in advance; just ensure it’s well chilled in the fridge to let the flavors meld.
What Can I Use Instead of Gelatin for a Vegetarian Option?
If you’re looking for a vegetarian alternative, try using agar-agar. Follow the package instructions, as it usually requires different handling compared to gelatin, and ensure it’s fully dissolved before incorporating it into your mixture.