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Cranberry-Orange Cream Pie

 Cranberry-Orange Cream Pie
Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.—Marjorie Carey, Alamosa, Colorado
8 ServingsPrep: 30 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 1 cup whole-berry cranberry sauce
  • 1/2 cup packed brown sugar
  • 1 package (3 ounces) orange gelatin
  • 1 cup heavy whipping cream
  • 1/2 cup finely chopped pecans
  • Additional whipped cream


  • Line a 9-in. pie plate with pastry; trim and flute edges. Line
  • unpricked pastry with a double thickness of heavy-duty foil. Bake at
  • 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or
  • until lightly browned. Cool on a wire rack.
  • In a small saucepan, bring cranberry sauce and brown sugar to a boil.
  • Remove from the heat; stir in gelatin until dissolved. Transfer to a
  • large bowl. Cover and refrigerate for 45 minutes or until partially
  • set.
  • In a small bowl, beat cream until stiff peaks form. Fold whipped
  • cream and pecans into gelatin mixture. Spread into pie crust. Cover
  • and refrigerate for at least 4 hours. Garnish with additional
  • whipped cream. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without additional whipped cream) equals 415 calories, 23 g fat (10 g saturated fat), 46 mg cholesterol, 148 mg sodium,

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Cranberry-Orange Cream Pie (continued)

Nutritional Facts: 50 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.