Indescribably Great Frozen Maple Mousse Pie
After taking my first bite of this creamy-dreamy dessert, words simply failed me.
Search as I may, I don’t think there’s a word that can properly describe how amazing this “Frozen Maple-Mousse Pie with Candied Cranberries” is.
Luscious? Yes. But more than that. Gorgeous? You bet it is, but it’s even beyond that. Swoonful? Oh my, it sure is, but I’m not even sure that’s a real word.
I made this as the finale to my Christmas dinner. And what a showstopper it was.
The recipe is from Kathleen Callahan of Seattle’s Emmer & Rye and was published in the November 2010 issue of Food & Wine magazine.
It’s deceptively light tasting, given that the crust is almost all pulverized toasted pecans with a little bit of butter to hold it all together and the filling is a full cup of maple syrup, egg whites and 1 1/2 cups of heavy cream.
A slice of cheesecake may be decadently wonderful, but at the end of a big holiday meal, it just sits like a lead weight in your stomach at the end of the night. Not so this pie. Once frozen, the filling turns ethereal. It’s much more airy than any ice cream; more like a sound wedge of whipped cream. Best yet, you can make it days ahead of time and keep it in the freezer until you’re ready to serve it.
After patting the pulverized nut mixture on the bottom of a springform pan, make the filling, which is essentially an Italian meringue folded into whipped cream. Maple syrup gets heated and reduced until it’s bubbling madly. Then, it’s slowly and carefully poured into a mixing bowl that holds stiffly beaten egg whites. The mixture is then beaten vigorously until the it cools to room temperature and turns all glossy pretty. Then, it’s folded into whipped cream flavored with vanilla. Spread the filling over the nut crust, then place in the freezer.
Serve with candied cranberries, which are a snap to make. Essentially, you just gently cook whole fresh cranberries in sugar syrup in a covered double-boiler over a very low flame for 45 minutes. Then, cool to room temperature and store in the fridge until ready to use.
When you pull your pie from the freezer, the sides of it will likely be firmly adhered to your springform pan. To help unmold it more easily, here’s a tip: Take a blow-dryer — yes, the same one you use on your hair — and blow hot air quickly around the entire perimeter of the ring for a couple of seconds. You will see the edges of the pie almost immediately come unglued from the ring of the pan. Carefully lift the ring off the pie and you’re good to go.
The pie is cold, sweet and so maple-y in flavor. The cranberries add holiday hue and a burst of subtle twang.
One bite and you’ll find yourself at a loss for words, too. Instead, you’ll just sigh with rapture. And there’s nothing wrong with that.
Frozen Maple-Mousse Pie with Candied Cranberries
2 cups pecans (8 ounces)
3 tablespoons light brown sugar
1/8 teaspoon freshly grated nutmeg
Pinch of salt
3 tablespoons unsalted butter, softened
1 cup pure grade B maple syrup
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/2 cups chilled heavy cream
1 teaspoon pure vanilla extract
For candied cranberries:
8 ounces fresh cranberries (2 cups)
1 1/4 cups sugar
3/4 cup water
Make the crust: Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and bake for about 8 minutes, until fragrant. Let cool completely.
In a food processor, pulse pecans, sugar, nutmeg and salt until nuts are finely chopped. Add butter and pulse to incorporate. Press crumbs into a 9-inch springform pan in an even layer. Refrigerate until firm.
Meanwhile, make the mousse: In a medium saucepan, bring maple syrup to a boil. Simmer over moderate heat until slightly reduced and a candy thermometer inserted in the syrup registers 235 degrees, about 8 minutes; be careful it doesn’t boil over.
In a standing electric mixer fitted with the whisk, beat egg whites with the cream of tartar and salt until firm peaks form. With the mixer at medium speed, drizzle the hot syrup onto the whites and beat until incorporated. Increase the speed to high and beat the meringue until cooled to room temperature, about 5 minutes.
In a large bowl, beat heavy cream with vanilla until soft peaks from. Fold meringue into whipped cream until blended. Scrape mousse into the crust and spread evenly. Freeze until firm, at least 8 hours but preferably overnight. (The mousse will not freeze solid like ice cream.)
Meanwhile, make the candied cranberries: Put cranberries in a large heatproof bowl. In a small saucepan, combine sugar and water and bring to a simmer, stirring to dissolve the sugar. Pour syrup over cranberries and cover bowl with plastic wrap. Set bowl over a saucepan of simmering water and cook undisturbed over very low heat until syrup is rosy and cranberries are tender but not broken down, about 45 minutes. Remove bowl from saucepan and let cranberries cool completely. Refrigerate until chilled.
Remove ring from springform pan. Cut mousse pie into wedges and transfer to plates. Spoon candied cranberries over the pie and serve.
From Kathleen Callahan of Emmer & Rye, as published in the November 2010 issue of Food and Wine magazine
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This sounds divine! What a gorgeous dessert. I’m bookmarking this and looking for a bag of cranberries!
The maple flavor in the filling and candied cranberries sound like an incredible match. The texture sounds amazing too. I have to try this!
It looks heavenly indeed! Maple syrup is so delicious…
Whoah! That is one beautiful picture.
That looks amazing! I am going to make a few (for gifts) on New Years Eve.
Wow, this sounds absolutely heavenly! And so pretty with candied cranberries on top!
I can certainly see why this maple mouse pie was a show stopper! Beautiful with the cranberries too! xo
This just might be the recipe that makes me finally buy a springform pan.
Wow, you have totally sold me on this pie from the description alone. Who needs pictures, even though the snaps are very drool worthy too 🙂
I think I gained a few pounds looking at the photo. LOL!
I’d be speechless too if I took a bite of that dessert – YUM!
WOW! this sounds SO good! can’t wait to try it out. GREAT PICS!! 😀
Wow this looks great. I bet I could eat that mousse by the spoonful alone
Carolyn, I believe you when you said you have no words to describe it. Even just looking at it, I have no words to describe it. I should hang that first picture up on my kitchen wall and just drool everyday…haha. Thanks very much for sharing the recipe. Happy Holidays!
Oh God! Why are you doing this to me!? It’s 12:15 am and now i need to go rampage my freezer in search for ice cream. Argghhh…
“Mousse” and “maple?” In the same sentence?! I think I just died and went to heaven.
Looks so delicious! Amazing photo!
this must be AMAZING, carolyn! methinks it’s tempting enough to have me buying real maple syrup! 🙂
That definitely has a Christmas-y look to it. I’m sure it was a showstopper!
Oh, to be a dinner guest at your Christmas feast! What a showstopper this is! If swoonful is a word, I’d go with that. 🙂
It must have been wonderful. I think that swoonful must be a word. Thankfully you can get real maple syrup for a song…it’s produced from our sugar maples by many suppliers following our March sugar rush,
I’ll have to have company in order to make this dessert…I don’t need any more deadly calories…oh, that’s right – I leave all the calories in my kitchen…they only attack when you sit down. Have a great New Years.
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I’ve had this on my radar since it appeared in the magazine. Nothing wrong with making it in January and starting the New Year with a bang, is there?! Cheers to you, Carolyn!!
Judith: Nothing wrong with that at all. In fact, I always buy an extra bag or two of cranberries and keep them in the freezer just for times like this — when you spy a great cranberry recipe after Thanksgiving and Christmas have passed.
This sound soooo good! I’ve bookmarked the recipe, thanks for sharing 🙂
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Food Gal knows whereof she speaks! That caution about not letting the syrup boil over? It’s in there for a reason folks, and readers more astute than I had best heed the suggestion 😉
Oh, and Grade A maple syrup? Not necessarily “better” than Grade B, which I have just learned is significantly darker and more flavorful than Grade A, which I already had in my pantry so figured “what the heck”.It was so subtle, even after the boiling down and blending into the meringue process, that (shhh, don’t tell) I added just the *tiniest* drop of artificial maple flavor to boost the overall mapley impact into the realm of “wordlessly delicious”
And now that I have finally stopped licking my fingers, and the beaters, and the pan, and the spatula, the verdict is already in…oh my! I can hardly wait to roll this one out tomorrow for my family. Thanks for yet another winner, Carolyn.
Merry everything to you and your good readers!
My thinking is that this dessert is wonderful for Spring after all maple syrup is tapped in the Spring.I made this divine recipe using LunaCafe’s Rhubarb Tangelo marmalade in place of the cranberries.I can’t sing enough praises for this recipe.WOW!
Finally had enough guests to justify making this and it was OMG. Definite repeat material.
Judith: So glad to hear that! It remains one of my all-time favorite holiday desserts. My family always wants me to make that every Thanksgiving or Christmas. Of course, I can’t blame them. 😉
A positively GORGEOUS dessert – perfect for Christmastime or anytime 🙂 Happy Holidays, dear Carolyn!