Cranberry Mousse Pie

Preparation

1. Step 1

   Prepare the crust: Heat oven to 350 degrees. Combine the gingersnaps and 1 teaspoon salt in the bowl of a food processor and pulse to form medium-to-fine crumbs, about 20 long pulses. (You will have about 1½ cups crumbs.) Add the melted butter and pulse to combine.

2. Step 2

   Tip the gingersnap mixture into a 9-inch ceramic or glass pie plate and use a measuring cup to press firmly from the center to the edges to form an even crust, about ¼-inch thick. Transfer to the oven and bake to help set the crust, about 15 minutes. If the crust slumps down when it comes out of the oven, use the bottom of a measuring cup to help push it back up the rim of the pie plate. Let cool completely.

3. Step 3

   Prepare the cranberry curd: In a small bowl, stir the gelatin with 1 tablespoon water and set aside. This process blooms the gelatin, and it will soak up the water.

4. Step 4

   Combine the cranberries, ⅓ cup/66 grams of the sugar, the ½ teaspoon salt and ¼ cup/60 grams water in a small saucepan. Cook over medium heat until the berries are very soft and the mixture bubbles. Use a wooden spoon or a spatula to mash the berries on the side of the pan as they soften, and keep cooking the berries until they are thick and jammy, 6 to 7 minutes. Place a fine-mesh strainer over a medium bowl and push the cooked cranberries through the strainer. (You should end up with about ½ cup.)

5. Step 5

   Scrape this mixture back into the small saucepan and whisk in the yolks and remaining ⅓ cup/66 grams sugar. Cook over medium-low heat, whisking constantly, until the mixture starts to thicken and bubble at the edges of the pan, about 4 minutes. Whisk in the butter and the gelatin mixture until smooth. Scrape into a medium mixing bowl and set aside to cool to room temperature.

6. Step 6

   Prepare the honey cream: In a small bowl, stir the gelatin with 2 tablespoons water and set aside. Split the vanilla pod in half lengthwise and use the back of a knife to scrape out the vanilla seeds. Combine the cream, honey, vanilla seeds and the gelatin mixture in a small saucepan and warm over low heat, whisking constantly, until the gelatin is dissolved and the mixture is steaming, 3 to 5 minutes. Scrape into a medium mixing bowl and cool to room temperature.

7. Step 7

   Prepare the mousse: Once the cranberry curd and honey-cream mixtures are just cool to the touch, and not any longer, use an electric mixer or whisk to whip the heavy cream and sugar in a large mixing bowl until the cream holds soft peaks. Fold half of the cream mixture into the cranberry curd until the color is evenly pink, and fold the other half of the whipped cream into the honey cream. Use large spoons to transfer each to the prepared pie crust, alternating mixtures a few scoops at a time. Drag a silicone spatula through the assembled pie to create swirls. Chill the pie in the refrigerator, uncovered, until the mousse filling is firm, at least 1 hour. Cut and serve.