Description
A delightful and refreshing Cranberry Mousse Pie combining a crisp graham cracker crust with a tangy, sweet cranberry mousse filling. It’s perfect for festive occasions or a light dessert, topped with fresh cranberries, whipped cream, and mint leaves for an elegant touch.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/3 cup unsalted butter, melted
Cranberry Mousse Filling
- 1 1/2 cups fresh cranberries (or frozen, thawed)
- 1/2 cup granulated sugar (adjust based on tartness)
- 1/4 cup water
- 1 tsp lemon juice
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
Garnish
- Fresh cranberries
- Whipped cream
- Mint leaves
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon (if using). Stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate. Refrigerate to set while preparing the filling.
- Cook the cranberries: In a small saucepan, combine cranberries, granulated sugar, water, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely.
- Make the mousse base: In a large bowl, beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form.
- Combine cranberry and cream cheese: Once the cranberry mixture has cooled, gently fold it into the cream cheese until combined. Then fold in the whipped cream, creating a light and fluffy mousse.
- Assemble the pie: Pour the cranberry mousse into the prepared graham cracker crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
- Garnish and serve: Before serving, decorate the pie with fresh cranberries, dollops of whipped cream, and mint leaves for a festive look and extra flavor.
Notes
- You can substitute fresh cranberries with frozen ones; just make sure to thaw before cooking.
- Adjust sugar in the cranberry mixture depending on the tartness of your cranberries.
- To soften cream cheese quickly, let it sit at room temperature for about 30 minutes or microwave in 10-second increments.
- Make sure the cranberry mixture is completely cooled before folding it into cream cheese to prevent curdling.
- This pie is best chilled for at least 4 hours to firm up the mousse.
