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Cranberry Mousse Pie Recipe

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★★★★★

4.7 from 76 reviews

This Cranberry Mousse Pie is a delightful and festive dessert featuring a fluffy mousse made from fresh cranberries, whipped cream, and gelatin, set in a crisp graham cracker crust. The mousse is light, airy, and slightly tart, perfect for holiday gatherings or any special occasion. The pie is topped with whipped cream, powdered sugar-dusted cranberries, and optionally fresh rosemary for a touch of elegance.

Ingredients

Scale

For the Cranberry Filling:

  • 1 1/2 cups fresh cranberries (plus extra for garnish)
  • 1 cup granulated sugar, divided
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon grated orange zest (optional, for brightness)
  • 1 envelope (about 2 1/4 teaspoons) unflavored gelatin powder
  • 3 tablespoons cold water (for gelatin)

For the Mousse and Assembly:

  • 1 cup heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 1 prepared graham cracker crust (9-inch)
  • Powdered sugar (for dusting cranberries)
  • Whipped cream (for garnish)
  • Fresh rosemary sprigs (optional, for garnish)

Instructions

  1. Cook the Cranberries: In a medium saucepan, combine the fresh cranberries, 1/2 cup of the sugar, water, lemon juice, and optional orange zest. Cook over medium heat for about 10 minutes, or until the cranberries burst and the mixture thickens into a sauce. Remove from heat and let it cool to room temperature.
  2. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Allow it to sit for about 5 minutes to soften.
  3. Dissolve the Gelatin: Once the cranberry mixture has cooled, gently warm it on the stove or in the microwave until just warm (not boiling). Stir in the softened gelatin until fully dissolved. Let the mixture cool again, ensuring it does not set.
  4. Whip the Cream: In a large bowl, whip the chilled heavy cream with the remaining 1/2 cup sugar and vanilla extract until stiff peaks form, creating a light and fluffy mousse base.
  5. Fold the Cranberry Mixture: Gently fold the cooled cranberry-gelatin mixture into the whipped cream, taking care to keep the mousse light and airy.
  6. Assemble the Pie: Pour the mousse filling into the prepared graham cracker crust, smoothing the top with a spatula for an even, neat finish.
  7. Chill: Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow the mousse to set properly and the flavors to meld.
  8. Garnish and Serve: Before serving, add dollops of whipped cream on top, scatter cranberries dusted with powdered sugar, and optionally garnish with fresh rosemary sprigs for an aromatic and festive presentation.

Notes

  • For best results, chill the pie overnight to ensure the mousse sets well and flavors deepen.
  • If you prefer a brighter flavor, do not skip the orange zest in the cranberry mixture.
  • You can substitute the graham cracker crust with a cookie or nut crust for variation.
  • Be careful not to overheat the gelatin mixture to preserve its setting ability.
  • This pie is best served chilled on the same day it is taken out of the refrigerator.

Keywords: Cranberry mousse pie, cranberry dessert, holiday pie, mousse pie, no-bake pie, festive dessert

Find it online: https://hannahdelgado.com/cranberry-mousse-pie-recipe/