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Cranberry Chiffon Pie Recipe

After hearty Thanksgiving meal where most of us eat too much, it's nice to offer this refreshing light dessert. The rosy color is a nice addition to the table. —Iva Combs, Medford, Oregon

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Cranberry Chiffon Pie Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

15 15 30

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup finely chopped walnuts
FILLING:
1 package (3 ounces) cranberry or strawberry gelatin
1/2 cup boiling water
1 cup whole-berry cranberry sauce
3/4 cup cranberry juice
1 tablespoon grated orange peel
1 cup heavy whipping cream, whipped

Directions

In a bowl, combine the flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-in. pie plate.
Bake at 375° for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack.
For filling, in a bowl, dissolve gelatin in water. Stir in cranberry sauce, cranberry juice and orange peel. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 420 calories, 27 g fat (14 g saturated fat), 71 mg cholesterol, 160 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p150