Cranberry White-Chocolate Mousse Pie
8 oz. fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
6 oz. white chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 (9-inch) chocolate crumb pie crust
1. Combine all puree ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Simmer over low heat 10 minutes; cool. Place in blender; blend until smooth.
2. Microwave chocolate and 3 tablespoons water in small microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into medium bowl; cool until about 85°F. (a small dab on your upper lip will feel slightly cool).
3. Beat cream in medium bowl at medium-high speed until soft peaks barely form. Beat in vanilla. Carefully fold into cooled chocolate mixture (it will seem very soft).
4. Spread 3 tablespoons of the puree over bottom of crust. Spoon half of the mousse over puree; spread evenly. Drop 8 to 10 tablespoons of the puree over mousse; with small knife, swirl puree with mousse. Repeat with remaining mousse and puree. Refrigerate until set, 6 hours or overnight. Store in refrigerator.