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No-Bake Cranberry Mousse Pie with Sugared Cranberries

An airy, tart-sweet cranberry mousse filling set in a buttery graham cracker crust, topped with sparkling sugared cranberries and whipped cream.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Holiday
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter melted
  • 3 tbsp sugar
Filling
  • 12 oz fresh cranberries
  • 1 cup sugar divided use
  • 0.5 cup water or orange juice
  • 2.25 tsp unflavored gelatin 1 packet
  • 8 oz cream cheese softened
  • 1.5 cups heavy whipping cream cold
Topping
  • 1 cup fresh cranberries for sugaring
  • 0.5 cup sparkling sugar
  • 1 bunch fresh rosemary garnish

Equipment

  • 9-inch Pie Dish
  • Saucepan
  • Blender or food processor
  • Electric Mixer

Method
 

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish and freeze for 20 minutes.
  2. Bloom gelatin in 2 tbsp cold water for 5 minutes.
  3. Simmer cranberries, 3/4 cup sugar, water, and orange zest until berries burst (10 mins).
  4. Whisk bloomed gelatin into hot cranberry mixture until dissolved. Puree in blender until smooth. Cool completely.
  5. Beat cream cheese and remaining 1/4 cup sugar until smooth. Mix in cooled cranberry puree.
  6. Whip heavy cream to stiff peaks. Gently fold into the cranberry mixture.
  7. Pour filling into crust and refrigerate for at least 6 hours to set.
  8. To make sugared cranberries: soak berries in simple syrup, dry for 1 hour, then roll in sugar.
  9. Top pie with whipped cream, sugared cranberries, and rosemary before serving.

Notes

Total time includes 6 hours of chilling time. For a gluten-free version, use gluten-free graham crackers.