Description
Cranberry Mousse Pie is a delightful, airy dessert that combines the tartness of fresh cranberries with a creamy filling, all nestled in a buttery graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh cranberries
- ¾ cup granulated sugar (adjust to taste)
- 1 cup heavy cream
- 1 tablespoon powdered gelatin
- ¼ cup cold water
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well blended.
- Press the mixture evenly into a pie dish and bake for about 10 minutes or until lightly golden. Allow to cool.
- In a saucepan over medium heat, combine fresh cranberries, granulated sugar, and a splash of water. Cook until the cranberries burst and soften, about 10 minutes. Let cool before blending into a smooth purée.
- In another bowl, whip heavy cream until soft peaks form.
- Sprinkle powdered gelatin over cold water in a small bowl and let it bloom for five minutes. Then gently heat until dissolved and mix it into your cranberry purée.
- Fold the cranberry mixture into the whipped cream until fully combined.
- Pour the cranberry mousse filling into your cooled crust and smooth out the top with a spatula.
- Refrigerate for at least four hours or overnight to allow it to set properly.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: - For added flavor, consider incorporating orange zest or substituting cranberries with raspberries. - This pie is best served chilled; avoid reheating.