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Cranberry Chiffon Pie

 Cranberry Chiffon Pie
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
6-8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Cranberry Chiffon Pie (continued)

Nutritional Facts: 27 g fat (14 g saturated fat), 71 mg cholesterol, 160 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.