This Cranberry Mousse Pie is a fun mix of tart cranberries and smooth, creamy filling. It’s light and fluffy, making it a perfect treat for any time of year!
Serve it chilled, and watch smiles light up as you share! I love how easy it is to whip up—no baking needed. Just blend, pour, and enjoy a slice of happiness! 🎉
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are key for that tart flavor. If you can’t find them, you can use frozen cranberries; just thaw and drain them first.
Granulated Sugar: I prefer using granulated sugar to balance the tartness of the cranberries. You could substitute with coconut sugar or a sugar alternative like erythritol for a lower-calorie version.
Heavy Whipping Cream: This gives the mousse its luxurious texture. If you want a lighter touch, you could use coconut cream or a dairy-free whipped topping, but the flavor will change slightly.
Graham Cracker Crust: If you’re looking for a gluten-free option, consider using a gluten-free cookie crust or even a nut-based crust. For a different flavor, chocolate cookie crust is also delicious.
How Do I Ensure My Mousse Is Fluffy and Well-Combined?
Getting that light and fluffy texture is all about how you mix. Make sure to whip the cream until you have stiff peaks before folding in the cranberry mixture. This makes the mousse airy! Also, fold gently to maintain that airiness.
- Whip cream: Keep your mixing bowl and beaters chilled for the best results.
- Let the cranberry mixture cool: If it’s too warm, it can deflate your whipped cream.
- Folding: Use a spatula to lift the cream and cranberry mixture together, being careful not to stir too vigorously.
How to Make Cranberry Mousse Pie
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This delicious Cranberry Mousse Pie takes approximately 25 minutes of active prep time, plus at least 4 hours chill time (overnight is best for perfect set). So, in total, you’re looking at about 4 hours and 25 minutes to enjoy this delightful dessert!
Step-by-Step 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 becomes thick like a sauce. Remove it from the heat and let it cool to room temperature.
2. Bloom the Gelatin:
While your cranberry mixture cools, take a small bowl and 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 is cooled, gently heat it in the microwave or on the stove until it’s warm (just warm enough to not boil). Stir the softened gelatin into the warm cranberry mixture until it dissolves completely. Let this mixture cool again, but don’t let it set!
4. Whip the Cream:
In a large mixing bowl, whip the chilled heavy cream with the remaining 1/2 cup of sugar and the vanilla extract until stiff peaks form. This will give your mousse that delightful fluffiness.
5. Fold the Cranberry Mixture:
Carefully fold the cooled cranberry-gelatin mixture into the whipped cream. Do this gently to keep the mousse light and airy.
6. Assemble the Pie:
Pour the fluffy mousse filling into the prepared graham cracker crust, smoothing the top with a spatula to make it nice and neat.
7. Chill:
Cover the pie and refrigerate it for at least 4 hours, but leaving it overnight will help it set better and develop more flavor!
8. Garnish and Serve:
Before serving, top the pie with dollops of whipped cream, and if you like, sprinkle some cranberries dusted with powdered sugar on top. Adding fresh rosemary sprigs gives it a lovely touch and aroma.
Enjoy your creamy, slightly tart, and beautifully pink Cranberry Mousse Pie chilled—it’s a refreshing and festive dessert perfect for any occasion!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just make sure to thaw them first and drain any excess moisture before cooking. This will help maintain the right consistency in your mousse.
How Long Can I Store Leftovers?
Leftover Cranberry Mousse Pie can be stored in an airtight container in the refrigerator for up to 3 days. Just note that the texture may change slightly over time, so it’s best enjoyed fresh!
Can I Make This Pie Vegan?
Absolutely! You can substitute the heavy whipping cream with coconut cream or a plant-based whipped topping, and use agar-agar instead of gelatin for the setting agent. Just follow the instructions on the agar-agar package for best results.
What Can I Use Instead of Graham Cracker Crust?
If you don’t have a graham cracker crust, you can use crushed cookies like Oreos or digestive biscuits, or make a nut-based crust using ground almonds or walnuts mixed with melted coconut oil. Get creative with flavors!