Cranberry Mousse Pie Recipe
If you’re looking for a show-stopping yet remarkably easy dessert, this Cranberry Mousse Pie absolutely delivers! It’s the perfect blend of tart cranberries, bright citrus, and billowy cream, all tucked into a buttery graham cracker crust. Each slice looks like a jewel on the dessert table, but it’s refreshingly light and smooth, making it the ideal finish for a festive dinner or a cozy get-together. If you love a little zing with your sweets, this Cranberry Mousse Pie is sure to become a new favorite in your recipe collection.
Ingredients You’ll Need
Only a handful of accessible ingredients are required to create this Cranberry Mousse Pie, but don’t let the simplicity fool you—each one has an important role. From that iconic glistening cranberry color to the luscious, creamy texture, every item on this list is a must for flavor and wow-factor.
- Graham cracker crust: A ready-made crust makes this dessert totally approachable and brings a wonderful, buttery crunch to every bite.
- Fresh or frozen cranberries: The heart of the filling, delivering bold color and that signature tangy-sweet cranberry punch.
- Granulated sugar: Balances the cranberries’ tartness and helps create a smooth mousse.
- Water: Helps cook the cranberries and creates a silky base for the filling.
- Orange zest: Adds a burst of fragrant citrus brightness and complexity that really wakes up the berries.
- Orange juice: Enhances the fruity flavor and complements the cranberries beautifully.
- Salt: Just a pinch makes all the other flavors pop—never underestimate this tiny ingredient!
- Unflavored gelatin: The key to that dreamy, airy mousse texture that sets up firm yet still melts in your mouth.
- Cold water: Used to bloom the gelatin, which ensures your mousse will hold together and slice perfectly.
- Heavy whipping cream: Whipped to soft peaks for luscious volume and a melt-in-the-mouth finish.
- Vanilla extract: Subtly rounds out all the fruit and cream notes, giving a comforting backnote to the pie.
How to Make Cranberry Mousse Pie
Step 1: Cook the Cranberries
Start by combining the cranberries, sugar, 1/2 cup water, orange zest, orange juice, and a pinch of salt in a medium saucepan. Bring everything to a boil over medium heat, stirring occasionally. As the mixture bubbles away, the cranberries will start to burst open—don’t be afraid of that glorious, messy transformation! After about 10 minutes, your kitchen will smell amazing and the mixture will look thickened and jammy.
Step 2: Blend and Strain for a Silky Result
Let that vibrant cranberry mixture cool for about 5 minutes, then carefully blend it until completely smooth. For a super luxurious mousse, strain it through a fine mesh sieve to remove skins and seeds. You’ll be left with a ruby-red, silky-smooth puree that’s ready for its next transformation.
Step 3: Bloom and Add the Gelatin
While your cranberry puree cools a bit more, sprinkle the unflavored gelatin over 2 tablespoons of cold water in a small bowl. Let it stand for 5 minutes—this helps the gelatin fully absorb the water and bloom, which is key for a flawless set. Stir the bloomed gelatin into the still-warm cranberry puree until it’s completely dissolved.
Step 4: Whip the Cream to Soft Peaks
Grab a mixing bowl (and maybe a helper!) and beat the heavy whipping cream with the vanilla extract until it forms soft peaks. This means the cream holds its shape, but is still soft and cloud-like—perfect for folding gently into your fruity base.
Step 5: Fold and Assemble the Cranberry Mousse Pie
Once the cranberry mixture has cooled to room temperature, gently fold in the whipped cream using a spatula. Take your time and use light, sweeping motions so the volume stays airy and light. Pour this gorgeous mousse into the graham cracker crust, smooth the top, and let your patience kick in—refrigerate for at least 4 hours, or until it’s beautifully set and ready to slice.
How to Serve Cranberry Mousse Pie
Garnishes
The crowning touch is always in the garnish! Add a pillow of extra whipped cream, a cluster of sugared cranberries, or just a sprinkle of fresh orange zest right before serving. Each embellishment brings extra flair and a hint at the flavors tucked inside.
Side Dishes
Since Cranberry Mousse Pie is so vibrant and refreshing, it pairs wonderfully with a warm mug of coffee or tea. For a fancier spread, a fruit salad or a platter of light tea cookies creates a beautiful dessert table without upstaging the main event.
Creative Ways to Present
If you want to really wow your guests, try making mini mousse pies using individual tartlet shells or serve slices in elegant parfait glasses. Decorate with edible flowers or gold leaf for a holiday-worthy centerpiece that’s almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Mousse Pie keeps very well in the fridge! Just cover the pie tightly with plastic wrap or foil and store for up to three days. The flavor might even deepen a bit as it chills, so don’t be shy about sneaking an extra slice later.
Freezing
If you want to stash away a piece for later, Cranberry Mousse Pie freezes beautifully. Chill it until completely set, then wrap slices tightly in plastic and foil. Thaw overnight in the refrigerator for the best texture—no one will guess it was ever frozen.
Reheating
This dessert is meant to be served cold, so there’s no need to reheat. In fact, the cool, creamy consistency is what makes Cranberry Mousse Pie so irresistible after a rich meal. If you’ve frozen it, serve directly from the fridge once thawed.
FAQs
Can I use canned cranberry sauce for this recipe?
While it’s possible, using fresh or frozen cranberries gives the pie a brighter flavor and a more authentic texture. Canned cranberry sauce is usually sweeter and less tart, so your mousse might taste a bit different if you substitute it.
What can I do if I don’t have a graham cracker crust?
Shortbread or chocolate cookie crusts are fantastic alternatives! You could also try a classic pie pastry, but keep in mind it should be fully baked and cooled before adding the mousse filling.
Can I make Cranberry Mousse Pie ahead of time?
Absolutely! In fact, it’s best made at least four hours ahead so the mousse sets up nicely. You can make it up to a day ahead, store it chilled, and garnish just before serving for a no-stress dessert.
Is there a vegetarian substitute for gelatin?
If you’d like to make this pie vegetarian, agar-agar is a great gelatin substitute. Be sure to follow the package instructions, as agar sets differently and might require a quick simmer to dissolve properly.
Can I use a different fruit in this mousse pie?
Definitely! While Cranberry Mousse Pie has a unique zing, you can swap in raspberries, strawberries, or a blend of mixed berries for a delicious twist. Just follow the same steps for cooking and straining the fruit puree.
Final Thoughts
Whether you’re a longtime cranberry lover or trying something delightfully new, Cranberry Mousse Pie is a dessert that’s guaranteed to spark joy at any table. Pour yourself a coffee, gather some friends, and let this gorgeous pie steal the show—trust me, everyone will be asking for seconds!
Print
Cranberry Mousse Pie Recipe
- Total Time: 35 minutes (plus chilling)
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
Indulge in the delightful flavors of the holiday season with this Cranberry Mousse Pie. A luscious, no-bake dessert that combines the tartness of cranberries with the sweetness of whipped cream in a graham cracker crust. Perfect for festive gatherings or a sweet treat any time of year.
Ingredients
Graham Cracker Crust:
1 (9-inch) graham cracker crust
Cranberry Mousse:
2 cups fresh or frozen cranberries, 3/4 cup granulated sugar, 1/2 cup water, 1 tablespoon orange zest, 1 tablespoon orange juice, 1/8 teaspoon salt, 1 envelope unflavored gelatin (about 2 1/4 teaspoons), 2 tablespoons cold water, 1 cup heavy whipping cream, 1/2 teaspoon vanilla extract
Instructions
- Cook Cranberries: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and salt. Boil, then simmer until cranberries burst. Blend, strain, and cool.
- Prepare Gelatin: Sprinkle gelatin over cold water, let bloom, then stir into cranberry mixture. Cool to room temperature.
- Whip Cream: In a bowl, whip cream and vanilla extract to soft peaks.
- Combine: Fold whipped cream into cranberry mixture. Pour into crust and refrigerate for 4 hours.
- Serve: Serve chilled.
Notes
- Top with extra whipped cream, sugared cranberries, or orange zest for garnish.
- Can be made a day ahead and kept refrigerated.
- Use a chocolate or shortbread crust for variation.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
