Cranberry Mousse Pie - Festive Dessert for Christmas Cooking
Cranberry mousse pie doesn’t just show up to the holiday dessert table—it lights it up. While the usual crew of cozy pies (looking at you, apple and pumpkin) tend to blur together, this bright, rosy beauty snaps everyone awake on sight alone. And once you taste it? Game over. The texture hits that sweet spot between mousse and cloud, airy enough to feel fancy but rich enough to satisfy even the most dessert-obsessed guest.
What makes this pie such a knockout? The flavor. It brings a Cranberry Dessert vibe that’s lightly tart, softly sweet, and almost marshmallowy thanks to the smooth cranberry sauce folded right into the filling. Think of it as a dreamy mix between a classic mousse and a holiday fruit whip. Honestly, can your usual pies say that?
And then there’s the crust. Oh, that crust. The spicy gingersnap crumble gives the filling a zippy contrast and ties the whole thing together like the holiday equivalent of a perfect bow on a gift. It delivers everything you want in a Cranberry Tart With Gingersnap Crust—warm spices, crunchy texture, and that holiday aroma that instantly feels like Christmas Cooking magic.
The best part? This pie is shockingly easy. We’re talking a quick stovetop mix, a chill in the fridge, and boom: the prettiest Cranberry Mousse Dessert you’ve ever made. It also doubles as a gorgeous Cranberry Pomegranate Mousse Pie if you want to add a little extra sparkle. Need something for a crowd? This base easily adapts into a Cranberry Slab Pie Recipe—just saying, IMO it’s a total holiday hack.
Whether you normally lean toward classic treats like Cranberry Custard Pie Food Network-style desserts or you simply want to explore more Cranberry Recipes, this mousse pie is ready to become your new tradition. And FYI, even though it has nothing to do with Pan De Muerto, it definitely earns a spot on any festive table.
Seriously—who’s ready for a slice?
Cranberry Mousse Pie - Festive Dessert for Christmas Cooking
About this recipe
This Cranberry Mousse Pie delivers all the festive vibes—pillowy texture, bright tang, and a spicy gingersnap crust that screams holiday cheer.
Ingredients
Cranberry Filling- 12 oz fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 Tbsp water
- 8 oz cream cheese (brick-style)
- 1 Tbsp vanilla paste
- 8 oz Cool Whip Extra Creamy, thawed (or 2 cups sweetened homemade whipped cream)
- 2 cups crushed gingersnap cookies
- 5 Tbsp melted butter
- Whipped topping or sweetened whipped cream
- Sugared cranberries*
- Fresh mint
Instructions
- Prep the Dish
Lightly grease a 10-inch pie plate and set it aside. - Cook the Cranberries
Combine the cranberries, sugar, and water in a medium pot. Stir well, then bring the mixture to a boil. Once bubbling, reduce the heat and let it simmer for about 15 minutes, stirring frequently until it thickens. Take it off the heat and blend until velvety smooth using a blender, food processor, or immersion blender. Chill the puree; the freezer works great if you're short on time. - Make the Crust
While the cranberries cook, mix the gingersnap crumbs with the melted butter. Press the mixture firmly into the pie dish—using the bottom of a measuring cup makes this super easy. Refrigerate to help it firm up. - Blend the Filling
Once the cranberry puree cools completely, mix it with the cream cheese and vanilla until the texture turns silky and lump-free. A food processor handles cold cream cheese wonderfully, but a mixer works too (just soften the cream cheese first). - Fold in Whipped Topping
Gently fold in the Cool Whip or whipped cream until the mixture looks even and streak-free. - Assemble the Pie
Spoon the mousse into the prepared crust. Add large dollops first, then smooth the top with an offset spatula for clean edges. - Chill to Set
Refrigerate the pie for several hours—or overnight—so it firms up and slices beautifully. - Garnish & Serve
Finish with whipped topping, sparkly sugared cranberries, and a few mint leaves for a festive flourish.
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