Back to Cranberry Chiffon Pie

Print Options

 
 
 

Card Sizes

 
 
 
 Print

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

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

  • 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.

Nutritional Facts

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

Reviews for Cranberry Chiffon Pie

Loading Image