Print Options

Back to Cranberry Chiffon Pie >

Include these items:

Taste of Home Logo

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.

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,

2 of 2

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.