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
Scale
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
