Cranberry Mousse Pie
Cranberry Mousse Pie is a delightful dessert that balances the tartness of fresh cranberries with a rich and creamy texture, making it perfect for any gathering.
Ingredients
For the crust
- 12 oz Gingersnap cookies, crushed For the crust.
- 1/2 cup Unsalted butter, melted To bind the crust.
For the filling
- 2 cups Fresh cranberries For vibrant flavor.
- 1 cup Granulated sugar To balance tartness.
- 1 cup Heavy cream Creates rich mousse.
- 1 teaspoon Vanilla extract Adds warmth.
- 8 oz Cream cheese, softened Provides creaminess.
- 1 teaspoon Lemon juice Brightens flavors.
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the crushed gingersnap cookies and melted butter. Mix until combined and the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch pie pan.
- Bake for 8-10 minutes until golden, then let it cool completely.
Make the Cranberry Filling
- In a saucepan, combine the fresh cranberries and granulated sugar. Cook over medium heat until the cranberries burst and release their juices, about 10-15 minutes. Stir occasionally.
- Remove from heat and let the mixture cool.
Create the Mousse
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream, vanilla extract, and lemon juice, continuing to mix until light and fluffy.
- Gently fold in the cooled cranberry mixture until well combined. Pour the mousse over the cooled crust.
Chill and Serve
- Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set (overnight is recommended for the best texture).
- Once set, slice and serve, garnished with additional cranberries or whipped cream if desired.
Notes
For best flavor, use bright and firm cranberries. You can substitute sugars with honey or maple syrup. The pie can be adapted using other berries or spices.