Description
This Cranberry Mousse Pie is a light and fluffy dessert perfect for festive occasions. It features a tart cranberry filling blended with creamy whipped mousse, set in a buttery graham cracker crust. Finished with whipped cream, powdered sugar-dusted cranberries, and optional rosemary sprigs, this no-bake pie is both visually stunning and deliciously refreshing.
Ingredients
Cranberry Filling
- 1 1/2 cups fresh cranberries (plus extra for garnish)
- 1 cup granulated sugar, divided
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon grated orange zest (optional)
- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin powder
- 3 tablespoons cold water (for gelatin)
Mousse and Assembly
- 1 cup heavy whipping cream, chilled
- 1 teaspoon vanilla extract
- 1 prepared graham cracker crust (9-inch)
- Powdered sugar (for dusting cranberries)
- Whipped cream (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Cook the Cranberries: In a medium saucepan, combine fresh cranberries, 1/2 cup sugar, water, lemon juice, and orange zest if using. Cook over medium heat for about 10 minutes until cranberries burst and mixture thickens. Remove from heat and let cool to room temperature.
- Bloom the Gelatin: Sprinkle gelatin powder over 3 tablespoons cold water in a small bowl. Let it sit for about 5 minutes to soften.
- Dissolve the Gelatin: Warm the cooled cranberry mixture gently without boiling, either in microwave or on stove. Stir in softened gelatin until fully dissolved. Allow mixture to cool again, but do not let it set.
- Whip the Cream: In a large bowl, whip chilled heavy cream with remaining 1/2 cup sugar and vanilla extract until stiff peaks form to create the mousse base.
- Fold the Cranberry Mixture: Gently fold the cooled cranberry-gelatin mixture into the whipped cream, keeping it light and airy.
- Assemble the Pie: Pour the mousse filling into the prepared graham cracker crust, smoothing the top with a spatula for an even finish.
- Chill: Cover the pie and refrigerate for at least 4 hours, preferably overnight, to allow the mousse to fully set and flavors to meld.
- Garnish and Serve: Before serving, add dollops of whipped cream on top, garnish with cranberries dusted with powdered sugar, and optionally add fresh rosemary sprigs for aroma and decoration.
Notes
- Use fresh cranberries for best flavor and texture.
- The optional orange zest adds a bright citrus note but can be omitted.
- Make sure the cranberry mixture has cooled before adding gelatin to prevent clumping.
- Do not overfold the mousse to maintain its fluffy texture.
- Chilling overnight is ideal for best consistency and flavor development.
- For a gluten-free version, use a gluten-free graham cracker crust.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
