Cranberry Mousse Pie Recipe - Allrecipes.com
Cranberry Mousse Pie Recipe
  • READY IN 1+ days

Cranberry Mousse Pie

Recipe by  

"A yummy pie for cranberry lovers...easy!"

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Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 day 2 hrs 55 mins

Directions

  1. In a saucepan over medium heat, bring the cranberry juice to a boil. Remove from heat, add gelatin and stir until dissolved.
  2. In a mixing bowl, beat the cranberry sauce for 1 minute. Add gelatin mixture and stir until well mixed. Chill in refrigerator for 2 1/2 hours or until thickened, but not set.
  3. Remove from fridge and fold in whipped topping until mixture in thoroughly blended. Spoon into pie shell and chill until firm.
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Footnotes

  • Cook's Note:
  • You can skip the pie crust and spoon the filling into dessert bowls, if you prefer.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2012

I had to adjust this pie slightly because I had a hard time finding cranberry Jello (probably because it's not the holiday season). I used cran-raspberry juice, sugar-free raspberry Jello and "light" whipped topping. For the pie shell, I made a graham cracker crust. We all LOVED this pie, even my husband who claims he hates Jello. He never even noticed. GREAT light dessert on a hot day.

 
Most Helpful Critical Review
May 26, 2011

It was a bit too strong for my taste -- both too tart and too sweet at the same time. Maybe next time I will try adding more whipped topping to tone it down a little. Also I had to stick it in the freezer for a bit to keep it from being too mushy.

 

19 Ratings

Nov 09, 2005

This is a wonderful recipe. I was given it ages ago by someone else and searched today to remind myself how to make it. The only difference is a store bought or even better a homemade graham cracker crust. Even if you aren't a cranberry lover this is amazing.

 
Jun 21, 2004

My husband's favorite Thanksgiving pie. he even makes it. Instead of cranberry gelatin, he substitutes raspberry. And he uses a graham cracker crust. Never any leftovers.

 
Dec 12, 2004

Delicious light and easy pie. Another good point is that it isn't too tart. Frozen whipped topping is not available where I live, so I used 2 cups stiffy whipped cream (about 1 cup whipping cream stiffy whipped).

 
Dec 11, 2007

Tasty and easy. I used a pre-made grahmn cracker crust and served with whipped cream. It was a perefect palate cleasner and went great next to my pumpkin pie. I was surprised how much I liked it since I am not a cranberry lover, but I did enjoy how light refreshing it was after all the heavy food we had for thanksgiving.

 
Sep 06, 2011

I made the mousse part, didn't put it in a pie shell, and it was wonderful! My only mistake was to not let it chill until thickened; I rushed it at maybe 2 hours, and it was a bit runny, but my guests were none the wiser and raved. Oh, I also didn't use frozen whipped topping b/c of the chemicals in it; I made fresh whipped cream instead. So it probably wasn't as sweet as it otherwise would have been (which is a good thing--there's already a ton of sugar in this). LOVE IT!

 
Jun 12, 2009

I made this pie exactly by the recipe and my family loved it. I did decorate it up a bit with a pretty whipped cream edge on top with fresh raspberries and sliced almonds for decorations.

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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