This post is also available in: French
This No Bake White Chocolate Cranberry Pie is the reason I came up with my cranberry coulis recipe.
I discovered something important about me in the last years. Even though I love baking cakes and cupcakes I love pie more than everything. I finally figured out who I was: A pie girl. It was an important question to answer. You need to know where to stand in your life.
So I’ve been making more and more pies. This one was for my birthday dessert project. About 8 years ago I started somehow a birthday tradition. Every year I invite close friends and family for lunch for my birthday. Every year I say its gonna be the last year I will do it because its a lot of work to do so since we’re between 12 and 18 each time.
I usually cook and bake too much. I was very proud this year because we were left with almost no leftovers which is some kind of a small miracle in itself when it comes to me hosting any kind of event. Friends and family got used to eat very light the days before my birthday lunch to make sure they could handle all the food.
I rarely had the opportunity to host in the last years since I didn’t had much friends living around or visiting me when I was living in Orleans. I love having people over, so organizing this lunch has always been another big excuse for me to cook and bake for the people I love.
It is always the favorite gift I get I think, having them around me and being able to cook and bake for them. Obviously we don’t celebrate Thanksgiving in France but I think this is my kind of Thanksgiving. I am always so grateful and happy for it. Which is why every year I say it’s gonna be the last year and that we will just book a restaurant the next year and I end up doing it every year.
So I decided to go for Mo Bake white chocolate Cranberry pie this year. I love cheesecakes but I don’t do much of them since my mom is not a big fan. But she loves any kind of chocolate mousse so I thought that this no bake kind of cheesecake pie would be a good compromise.
I think it would be a perfect Christmas dessert. I ran out of time but you could add some sugared cranberries to it and it will be Christmas ready. Do not hesitate to pour a generous amount of cranberry coulis on top of your slice of pie when you serve it. It will be even more delicious.
It was a success. My guests were very surprised with how smooth the texture was. Almost like a white chocolate mousse. There is a good balance between the sweetness and softness of the white chocolate and the slightly tanginess of the cranberry coulis. Same for the contrast between the crunchiness of the crust and the smooth white chocolate mascarpone mousse.
I am really happy with the result and I hope that you will be too. And you ? Do you have a special tradition for your birthday ?
- For the crust:
- 250g ( 8.8 oz ) Petits beurres or Graham crackers crumbs
- 9 Tbsp (125g / 4.4 oz ) Butter, melted
- ¼ cup ( 60g / 2.1 oz ) Light Brown Sugar
- For the filling:
- 200g ( 7 oz ) White Chocolate, Chopped
- ½ cup ( 114g / 4 oz ) Cranberry Coulis, for the filling
- 2 Tbsp ( 30ml / 1 oz ) Water, lukewarm
- 2 tsp ( 6g / 0.2 oz ) Unflavored Powdered Gelatin
- 1 cup ( 250g / 8.8 oz ) Mascarpone
- 1 cup ( 250 g / 8.8 oz ) Heavy Cream
- 1 tsp Vanilla Extract
- ⅓ cup ( 80g / 2.8 oz ) Cranberry coulis, for decorating
- For the crust:
- Butter a 10-inch pie plate.
- In a bowl, mix together the crushed cookies crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers. Set aside and refrigerate until ready to use.
- For the filling:
- Melt the chopped chocolate over a water bath or in the microwave. Set aside and let cool.
- In a microwave safe bowl mix 114g of cranberry coulis and the water. Sprinkle the gelatin on top and set aside until the gelatin blooms.
- When the gelatin has fully bloomed, heat in the microwave on low heat or in a hot water bath until the mixture is liquified again.
- In a very cold bowl beat mascarpone cheese, heavy cream and vanilla extract until smooth and creamy. Be careful to not overbeat to avoid it turning into butter.
- Fold in the melted white chocolate. Mix until the mixture is really smooth.
- On low speed, incorporate the lukewarm cranberry coulis gelatin mixture.
- On top of the refrigerated crust, spread evenly to the edges of the prepared pan. Smooth the top.
- Using a tablespoon drop in dollops of Cranberry Coulis onto the filling. Gently swirl batters with a butter knife or a toothpick, giving it a nice and swirly look.
- Refrigerate until firm for about 4 hours or freeze for about 2 hours but chill overnight would be the best option if you can.
- Serve it chilled with lots and lots of Cranberry Coulis !