Cranberry Chiffon Pie Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1/2 cup finely chopped walnuts
  • 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

Nutritional Facts

1 slice: 420 calories, 27g fat (14g saturated fat), 71mg cholesterol, 160mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.


  1. 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.
  2. Bake at 375° for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack.
  3. 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.
Originally published as Cranberry Chiffon Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p150

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