Cranberry Mousse Pie
Cranberry Mousse Pie ~ it's light and fluffy, the flavor is tart and tangy, and the gingersnap crust gives it a pop of holiday spice.
Servings: 8
Equipment
- 10 inch pie plate
- food processor optional
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 Cool Whip Extra Creamy Whipped Topping, thawed overnight in the refrigerator, (or substitute 2 cups sweetened whipped cream.)
crust
- 2 cups gingersnap crumbs
- 5 Tbsp melted butter
garnish optional
- whipped topping or sweetened whipped cream
- sugared cranberries*
- mint leaves
Instructions
- Butter a 10 inch pie plate.
- Put the cranberries, sugar, and water in a medium saucepan and stir to combine. Bring to a boil, stirring often to dissolve the sugar. Turn down the heat and let the cranberries bubble for about 15 minutes or until thick, stirring often to prevent scorching. Remove from heat and transfer to a high speed blender or food proccesor to puree. (You can also use an immersion blender.) Chill the puree. I put it in the freezer to speed the process up.
- While the cranberries are cooking toss the gingersnap crumbs with the melted butter and press into your pie plate. You can use the bottom of a measuring cup to help tamp the crust down. Put in the refrigerator while you proceed with the recipe.
- Cream the cooled cranberry puree with the cream cheese and vanilla until completely smooth and lump free. I do this in my food processor ~ you can even start with cold cream cheese this way! You can do it in a stand mixer or with electric beaters but in that case you need to soften your cream cheese first.
- Fold in the whipped topping until no streaks remain.
- Spread the cranberry mousse into your gingersnap crust. I dollop it in first, then gently spread it out with an offset spatula.
- Chill for several hours (or overnight) to set the pie and make it more sliceable.
- Garnish with whipped topping (or whipped cream) sugared cranberries, and mint leaves.
Notes
*How to make sugared cranberries
-
- Rinse the Cranberries: Start by rinsing the cranberries under cold water and drain. The goal is to have the cranberries damp, not soaking wet.
-
- Coat with Sugar: Roll the damp cranberries in granulated sugar until they are well-coated. You can do this in small batches to ensure an even coating. I use a spoon to toss them with sugar.
-
- Let Them Dry: Gently place the sugared cranberries on a plate to dry, without disturbing them.
-
- They can sit at room temperature for up to a day ahead.
Nutrition
Serving: 1 slice · Calories: 222 kcal · Carbohydrates: 23 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 29 mg · Sodium: 111 mg · Potassium: 100 mg · Fiber: 2 g · Sugar: 19 g · Vitamin A: 427 IU · Vitamin C: 6 mg · Calcium: 51 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.