Making Cranberry Mousse Pie can be both enjoyable and rewarding by following these steps:

1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, combine graham cracker crumbs and sugar.
– Stir in melted butter until the mixture resembles wet sand.
– Press the mixture firmly into the bottom of a 9-inch pie pan.
– Bake for 8-10 minutes until golden. Allow to cool completely.

2. Prepare the Cranberry Sauce:
– In a saucepan, combine cranberries and sugar over medium heat.
– Cook for about 10 minutes until the cranberries burst and release their juices.
– Mash cranberries lightly and remove from heat. Let cool.

3. Dissolve Gelatin:
– In a small bowl, sprinkle gelatin over cold water. Allow it to bloom for 5 minutes.
– Once bloomed, microwave it for about 10-15 seconds until melted. Keep it aside.

4. Make the Mousse:
– In a large mixing bowl, beat heavy cream and vanilla until soft peaks form.
– In another bowl, beat egg whites until they reach stiff peaks.
– Gently fold the cooled cranberry sauce into the whipped cream.
– Gradually add the dissolved gelatin, ensuring it combines thoroughly.
– Finally, fold in the beaten egg whites until just combined.

5. Assemble the Pie:
– Pour the mousse over the cooled graham cracker crust.
– Smooth the top with a spatula.
– Cover with plastic wrap and refrigerate for a minimum of four hours, or overnight for best results.

6. Serve:
– Carefully slice the pie into wedges using a sharp knife.
– Garnish with fresh cranberries, a dollop of whipped cream, and mint leaves before serving.