Description
Indulge in the perfect balance of sweet and tart with this Cranberry Mousse Pie. A luscious cranberry filling nestled in a graham cracker crust, topped with airy whipped cream and garnished with sugared cranberries – a festive treat for any occasion.
Ingredients
Scale
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, for brightness)
- 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 the fresh cranberries, 1/2 cup of the sugar, water, lemon juice, and optional orange zest. Cook over medium heat for about 10 minutes, or until the cranberries burst and the mixture becomes thick like a sauce. Remove it from the heat and let it cool to room temperature.
- Bloom the Gelatin: While your cranberry mixture cools, take a small bowl and sprinkle the gelatin over 3 tablespoons of cold water. Allow it to sit for about 5 minutes to soften.
- Dissolve the Gelatin: Once the cranberry mixture is cooled, gently heat it until warm. Stir the softened gelatin into the warm cranberry mixture until it dissolves completely. Let this mixture cool again, but don’t let it set!
- Whip the Cream: In a large mixing bowl, whip the chilled heavy cream with the remaining 1/2 cup of sugar and the vanilla extract until stiff peaks form.
- Fold the Cranberry Mixture: Carefully fold the cooled cranberry-gelatin mixture into the whipped cream. Do this gently to keep the mousse light and airy.
- Assemble the Pie: Pour the fluffy mousse filling into the prepared graham cracker crust, smoothing the top with a spatula to make it nice and neat.
- Chill: Cover the pie and refrigerate it for at least 4 hours, ideally overnight for best results.
- Garnish and Serve: Top the pie with whipped cream, sugared cranberries, and fresh rosemary sprigs before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
