Pastry chef, food writer and YouTube personality Claire Saffitz’s first cookbook, Dessert Person, provides over 100 recipes for both sweet and savory baking. In addition to recipes, Claire guides bakers (of all levels) to bake with confidence at home.
Claire shares a recipe from the book with us below. Purchase Dessert Person here(Opens in a new window).
As much as I love pumpkin and apple, this is the pie I want to eat after a big Thanksgiving meal: light, smooth, and very tart from cranberries and pomegranate molasses. It also has a no-bake filling, meaning your oven is freed up to accommodate everything else you’re making for the Big Meal. However, there’s no reason why a cranberry pie—or any cranberry dessert—can’t make an appearance throughout fall and winter. It’s that good.
Cranberry-Pomegranate Mousse Pie
The cranberry compote can be made up to 4 days ahead. Keep covered and refrigerated. The cranberry mousse can be assembled and chilled in the speculoos crust up to 1 day ahead. Keep covered and refrigerated. Whip the cream and top with sugared cranberries just before serving.
1. You can use frozen cranberries instead of fresh in the compote, but note that you won’t be able to use them for the sugared cranberry garnish, so skip that part.
2. Look for pomegranate molasses at well-stocked supermarkets or Middle Eastern grocers. If you can’t find any, omit it and replace the 1 cup water in the recipe with 100% unsweetened pomegranate juice. For the sugared cranberries, use ½ cup of the pomegranate juice in place of the water and pomegranate molasses.
3. If you can’t find Biscoff cookies, just make a regular Graham Cracker Crust, or substitute gingersnap cookies.
4. Try to avoid mixing the mousse more than necessary as you fold in the whipped cream, otherwise it won’t be as light. Only fold until no streaks remain, using a light hand to maintain as much airiness as possible.