There’s something undeniably special about a Cranberry Mousse Pie. Vivid with jewel-like colors, lushly creamy yet refreshingly light, each forkful is a celebration of tart cranberries, zesty citrus, and a buttery-sweet graham cracker crust. Whether it’s gracing your holiday table or simply brightening a weeknight dessert, this pie always manages to steal the spotlight with its show-stopping appearance and lively flavors. If you’ve been searching for an easy no-bake treat that balances elegance with sheer deliciousness, let me walk you through this delightful dessert!
Ingredients You’ll Need
Ingredients You’ll Need
What makes this pie so beautiful and irresistible is a handful of pantry staples and fresh flavors, each playing a key role in taste, texture, and color. The key is to use quality ingredients that allow the star flavors — cranberry and orange — to shine through in every creamy bite.
- Graham cracker crust: Offers a crunchy, buttery foundation that’s a cozy classic — homemade or store-bought, it’s up to you!
- Fresh or frozen cranberries: Provide that iconic tartness and brilliant ruby hue; both options give incredible results.
- Granulated sugar: Sweetens and balances the natural tang of cranberries, creating a harmonious blend.
- Orange juice: Adds a subtle citrusy kick that instantly brightens the filling.
- Orange zest: Delivers an extra punch of aromatic, sunny flavor and irresistible fragrance.
- Water: Essential for blooming the gelatin and ensuring a smooth, creamy set.
- Unflavored gelatin: The secret to a mousse that’s plush yet sliceable — don’t skip it!
- Heavy whipping cream: Creates a rich, fluffy texture that feels downright luxurious.
- Vanilla extract: Adds warmth and depth, beautifully rounding out the flavor profile.
- Whipped cream and sugared cranberries (optional): Perfect for a gorgeous, festive finish and a little sparkle on top.
How to Make Cranberry Mousse Pie
Step 1: Cook the Cranberry Base
Start by combining your cranberries, sugar, orange juice, and orange zest in a medium saucepan. Let it all gently bubble together over medium heat, stirring now and then. Watch as the cranberries burst and the mixture transforms into a thick, intensely fragrant compote — it usually takes about 10 to 12 minutes. Once the berries are soft and the sauce has thickened, remove the pan from the heat and let it cool for just a bit; you want it warm but not scorching.
Step 2: Puree and Strain
Next, transfer the cranberry mixture to a blender and blitz until absolutely smooth and creamy. For the most elegant texture, strain this puree through a fine mesh sieve, pressing the mixture to remove any skins or seeds. This extra step delivers that signature silken finish to the Cranberry Mousse Pie filling.
Step 3: Bloom and Add Gelatin
While your cranberries are cooling, sprinkle the unflavored gelatin over a quarter cup of water in a small bowl — let it sit for about 5 minutes to “bloom.” This helps the gelatin dissolve smoothly. Give it a quick zap in the microwave (10 to 15 seconds is plenty) to fully melt, then whisk it thoroughly into your warm cranberry puree. Let the whole mixture come to room temperature, ensuring you don’t melt the whipped cream in the next step.
Step 4: Whip and Fold
It’s time to get fluffy! Pour the heavy whipping cream and vanilla extract into a mixing bowl and whip until you have stiff, cloud-like peaks. Don’t overwhip, but make sure it holds its shape. Gently fold the cooled cranberry mixture into the whipped cream, being careful to keep things light and airy — stop as soon as it’s fully incorporated and beautifully pink.
Step 5: Fill and Chill
Spoon the luscious mousse into your prepared graham cracker crust, smoothing the top with an offset spatula or the back of a spoon. All that’s left is to refrigerate for at least 4 hours, or overnight if you’re planning ahead. This chill time lets the Cranberry Mousse Pie set up perfectly, making for gorgeous, clean slices when you’re ready to serve.
How to Serve Cranberry Mousse Pie
Garnishes
The best part is dressing up your Cranberry Mousse Pie! Swirl on clouds of whipped cream, toss on a handful of sparkling sugared cranberries, or even a sprinkle of extra orange zest. These finishing touches add elegance, festive flair, and a fun burst of contrasting textures that will make each slice extra special.
Side Dishes
Keep things simple and let the pie shine by pairing it with freshly brewed coffee or a pot of tea. A few buttery shortbread cookies or citrusy biscotti on the side are always welcome. Because the pie is so refreshing, it sits beautifully alongside other light desserts like panna cotta or fruit salad if you’re serving a big crowd.
Creative Ways to Present
Think beyond classic wedges: Try making individual Cranberry Mousse Pies in mini tart shells or mason jars for a whimsical twist. Or serve thin slivers alongside a scoop of vanilla ice cream and a drizzle of cranberry coulis. If you’re aiming to impress, scatter edible flowers or sugared rosemary on top for a winter wonderland effect.
Make Ahead and Storage
Storing Leftovers
Leftover Cranberry Mousse Pie keeps remarkably well! Cover the pie tightly and store it in the refrigerator for up to 3 days. The mousse stays creamy without weeping, and the crust holds its texture nicely. Just be sure to add any garnishes right before serving to keep everything fresh and pretty.
Freezing
Need to make dessert even further in advance? You can freeze the pie before adding whipped cream or sugared cranberries on top. Wrap it well to prevent freezer burn and store for up to one month. Thaw overnight in the fridge before decorating and serving — the texture stays wonderfully light and creamy.
Reheating
Since Cranberry Mousse Pie is a chilled, no-bake creation, there’s no need to reheat it. In fact, it’s meant to be served straight from the refrigerator for maximum silkiness and refreshing flavor. If you’re after that just-made look, top with fresh whipped cream or fruit right before plating.
FAQs
Can I use store-bought cranberry sauce instead of fresh or frozen cranberries?
While homemade cranberries give the brightest flavor and prettiest color, you can use a high-quality, whole-berry cranberry sauce in a pinch. Reduce the sugar in the recipe and adjust the gelatin as needed to achieve the right consistency.
How do I prevent the pie from getting watery?
Be sure to cook the cranberries long enough so the mixture is thick and not runny, and let the filling cool to room temperature before folding into the whipped cream. Chilling the Cranberry Mousse Pie for several hours also helps the filling set up beautifully.
Can I make this recipe gluten-free?
Absolutely! Simply swap the regular graham cracker crust with a gluten-free version, either homemade or store-bought. Every other ingredient is naturally gluten-free, making this a fantastic option for guests with dietary needs.
Why do I need to strain the cranberry puree?
Straining removes any bits of skin or seeds from the cranberry mixture, resulting in a mousse that’s utterly smooth and decadent. It only takes a minute, but it truly elevates the texture to something special!
How can I make my sugared cranberries sparkle?
After briefly rolling fresh cranberries in simple syrup, toss them in granulated sugar and let dry on a rack. The syrup helps the sugar stick and creates that eye-catching frosted look — it’s the easiest way to make your Cranberry Mousse Pie pop!
Final Thoughts
Don’t wait for the holidays to discover how delightful a Cranberry Mousse Pie can be. Whether you’re seeking a crowd-pleasing centerpiece or an easy make-ahead treat, this pie is bursting with color, flavor, and pure joy. Give it a try, and you just might find yourself looking for excuses to make it all year round!
Print
Cranberry Mousse Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of tart cranberries and sweet cream with this luscious Cranberry Mousse Pie. A perfect no-bake treat for any occasion!
Ingredients
Graham Cracker Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Cranberry Mousse Filling:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/4 cup water
- 1 envelope (2 1/4 teaspoons) unflavored gelatin
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Garnish:
- Whipped cream
- Sugared cranberries for garnish (optional)
Instructions
- Cook Cranberry Mixture: In a medium saucepan, combine cranberries, sugar, orange juice, and orange zest. Cook until cranberries burst and mixture thickens. Remove from heat and cool slightly.
- Puree and Strain: Transfer cranberry mixture to a blender, puree until smooth, and strain through a sieve to remove skins and seeds.
- Prepare Gelatin: Bloom gelatin in water, dissolve in microwave, and stir into cranberry puree. Cool to room temperature.
- Whip Cream: Whip cream and vanilla to stiff peaks.
- Combine: Fold cranberry mixture into whipped cream until smooth. Pour into crust, refrigerate until set.
- Garnish and Serve: Garnish with whipped cream and sugared cranberries before serving.
Notes
- This pie can be made a day in advance and stored in the refrigerator.
- For a tangier flavor, reduce sugar slightly or add a splash of lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
