Cranberry Mousse Pie Recipe

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My zucchini-cream cheese layer cake is perfect for birthdays and special occasions. Shredded zucchini, roasted walnuts, and cinnamon make this cake popular!  


FOR THE CAKE – 1 1/2 cups vegetable oil – 4 large egg – 1 cup light brown sugar – 1 cup granulated sugar – 2 tsp vanilla extract – 2 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1 tsp salt – 2 tsp baking soda – 2 cups all purpose flour – 1 1/2 cups walnuts, toasted* and chopped – 2 cups shredded zucchini (lightly packed) FOR THE CREAM CHEESE FROSTING – 8 ounces block style cream cheese – 3/4 cup unsalted butter, room temperature – 2 tsp lemon juice – 1 tsp vanilla extract – 1/4 tsp salt – 5 cups powdered sugar GARNISH – finely chopped toasted walnut

Butter a 10-inch pie pan. Stir cranberries, sugar, and water in a medium saucepan. Stir frequently while you boil to dissolve the sugar. 

Step 1 


To avoid burning, reduce the heat and let the cranberries boil for 15 minutes until thick. Stir often. After cooking, purée in a high-speed blender or food processor. Immersion blenders work too. 

Step 2

Cool the puree. I froze it to speed things up. While cranberries simmer, mix gingersnap crumbs with melted butter and put into pie plate. Tamp the crust with the bottom of a measuring cup. 

Step 3

Refrigerate while making the recipe. Cream the chilled cranberry purée, cream cheese, and vanilla until smooth. 

Step 4

Using a food processor, you can start with cold cream cheese. If using a stand mixer or electric beaters, soften the cream cheese first. Add whipped topping until streak-free.

Step 5

Put cranberry mousse in gingersnap crust. First I dollop it in, then use an offset spatula to spread it. For easier slicing, chill the pie for several hours or overnight.

Step 6

Put sugared cranberries, mint leaves, and whipped topping (or whipped cream) on top.  

Step 7

Also See

Also See

Banana Cake with Nutella Frosting Recipe