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November 14, 2018
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Frozen Cranberry Mousse Pie

This scrumptious recipe is from Lauren Chattman's "Icebox Pies." Make an unusual crust by grinding in a food processor 11 sugar ice cream cones, 5 tablespoons melted unsalted butter and 2 tablespoons sugar.

  • 2 1/2 cups fresh or frozen cranberries, picked over
  • 3/4 cup sugar, divided
  • 1/2 cup water
  • 2 large egg whites
  • 1 cup heavy cream, chilled
  • 1 teaspoon pure vanilla extract
  • 1 prepared crumb crust (see suggestion above)

Combine cranberries, 1/4 cup of the sugar, and water in a heavy medium saucepan. Bring to a boil. Cook, stirring a few times, until mixture is thickened, about 5 minutes. Remove pan from heat and let mixture cool completely.

In a large mixing bowl, mix the egg whites on medium speed until they are foamy. Increase the speed to high and add 2 tablespoons of the remaining sugar slowly. Beat until whites hold stiff peaks and are glossy but not dry. Add the remaining sugar, cream, and vanilla extract and beat again until stiff peaks form. Fold in the cranberry mixture.

Scrape the mousse into the prepared crust. Cover with plastic wrap and refrigerate until the filling is completely set, at least 6 hours and up to 1 day. Makes 9-inch pie, to serve 6 to 8.

Sunday, September 01, 2002

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