This Cranberry Mousse Pie is a light and creamy delight! With a deliciously tart cranberry filling and a fluffy mousse texture, it’s a lovely surprise for any dessert table.
Every bite feels like a sweet celebration. Plus, it’s super easy to make—no baking needed! I love serving it chilled on sunny days. Your guests will be asking for seconds!
Key Ingredients & Substitutions
Cranberries: Fresh or frozen cranberries work well here. If they’re hard to find, you could try using cranberry sauce (about 1 cup) instead, but you’d need to adjust the sugar since canned sauces can be sweet.
Sugar: I used granulated sugar, but feel free to swap in a sugar substitute if you’re looking to cut calories. Honey or maple syrup can also add a nice flavor, though be mindful of liquid ratios in the recipe.
Heavy Whipping Cream: For a lighter version, you can use whipped coconut cream or a dairy-free alternative. Keep in mind the flavor will shift slightly, but it’ll still be delicious!
Graham Cracker Crust: If you prefer, you can make your own crust using crushed cookies or even nuts as a base. A chocolate cookie crust can bring a fun twist!
How Do I Make the Perfect Mousse Texture?
Creating a light and airy mousse is all about folding ingredients correctly. The key steps involve whipping the cream and combining it with the cranberry mixture without losing the fluffiness.
- When whipping the cream, beat until stiff peaks form. This means the cream should hold its shape without drooping.
- After making the cranberry mixture, let it cool to room temperature. If it’s too warm, it could deflate the whipped cream.
- Gently fold the cranberry mixture into the whipped cream using a spatula. Start by adding a small portion of the whipped cream to lighten the mixture, then fold it all together.
These steps ensure your mousse is light and airy, making every bite a delightful experience!
Cranberry Mousse Pie
Ingredients You’ll Need:
For the Mousse:
- 1 ½ cups fresh or frozen cranberries
- ¾ cup granulated sugar, divided
- 1 tbsp lemon juice
- 1 packet (2 ¼ tsp) unflavored gelatin
- 3 tbsp cold water
- 1 cup heavy whipping cream, divided
- 1 tsp vanilla extract
For the Crust:
- 1 pre-made graham cracker crust (9-inch)
For Garnish:
- Extra cranberries for garnish
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious Cranberry Mousse Pie takes about 20 minutes of prep time, plus at least 4 hours to chill in the refrigerator so it sets properly. Make sure to plan ahead to ensure your dessert is cool and ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Cranberries:
In a medium saucepan, combine the cranberries, ½ cup of sugar, and lemon juice. Cook over medium heat, stirring occasionally. You’ll want to let the cranberries burst and the mixture thicken, which should take about 10 minutes. Once done, remove from heat and let it cool slightly.
2. Pureeing the Mixture:
Pour the cooked cranberry mixture into a blender or use an immersion blender to purée it until smooth. To make sure your mousse has a nice texture, strain the purée through a fine mesh sieve to remove any skins and seeds. Set this aside to cool even more.
3. Blooming the Gelatin:
In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water and let it bloom for about 5 minutes. This helps the gelatin dissolve properly.
4. Combining Gelatin with Cranberry Mixture:
After blooming, microwave the gelatin for about 10-15 seconds until it’s fully dissolved. Now, stir this dissolved gelatin into your warm cranberry purée until well combined. Allow the mixture to cool to room temperature—this is important to maintain the fluffiness of the mousse!
5. Whipping the Cream:
In a large mixing bowl, beat ½ cup of heavy whipping cream with ¼ cup of sugar and the vanilla extract until stiff peaks form. You want it to hold its shape, so keep an eye on it while mixing!
6. Folding Together:
Gently fold the cooled cranberry mixture into the whipped cream. Be careful to keep as much air in the mix as possible for that light and airy mousse texture. It should be a lovely pink color once mixed!
7. Filling the Crust:
Pour the cranberry mousse mixture into the graham cracker crust and smooth the top with a spatula. Now, it’s time to chill—refrigerate for at least 4 hours or until it’s fully set.
8. Preparing for Serving:
Before serving, whip the remaining ½ cup of heavy cream with a tablespoon of sugar until stiff peaks form. Spread or pipe this whipped cream over the top of the pie for a lovely finish.
9. Finishing Touches:
Garnish your pie with fresh cranberries and if you like, a light dusting of powdered sugar for a sweet touch. It just adds to the looks!
10. Slice and Serve:
Once ready, slice the pie and serve it chilled. Your guests will love this refreshing and delightful dessert, perfect for any occasion!
This pie’s creamy, fluffy mousse combined with the tart cranberry flavor and crunchy graham cracker crust makes it ideal for festive celebrations and enjoyable any time of the year!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work perfectly in this recipe. Just make sure to thaw them before cooking to ensure they burst properly and release their juices during the cooking process.
Can I Make This Pie Ahead of Time?
Yes, you can! This pie can be made up to two days in advance. Just cover it well in the refrigerator to keep it fresh. If you add the whipped cream topping just before serving, it will stay fluffy and beautiful!
What If I Don’t Have Gelatin?
If you don’t have gelatin, you can use powdered agar-agar as a vegetarian alternative. Follow the package instructions for equivalent measurements, as it usually requires a slightly different method for preparation.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to three days. Just be aware that the crust may become a bit soggy over time from the mousse, so enjoy it as soon as possible for the best texture!
