Easy Cranberry Chiffon Pie Recipe

Publisher Photo

Easy Cranberry Chiffon Pie Recipe

Be the first to add a review
Publisher Photo
“I received this from my grandmother a couple of years ago,” says April Easler of Norridgewock, Maine. “She's a cool grandmother.” And so is this pie! You'll love the creamy tartness of the cranberry whipped filling!
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 cups reduced-calorie reduced-sugar cranberry juice
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 extra-servings-size graham cracker crust (9 ounces)
  • 10 fresh raspberries

Directions

In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.
In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.
Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.
Cut into slices; top each with 1 tablespoon whipped topping and a raspberry. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Easy Chiffon Pie in Light & Tasty October/November 2007, p31

Nutritional Facts

1 piece: 256 calories, 9g fat (4g saturated fat), 0 cholesterol, 194mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

  • 1-1/2 cups reduced-calorie reduced-sugar cranberry juice
  • 1 package (.6 ounce) sugar-free raspberry gelatin
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1 extra-servings-size graham cracker crust (9 ounces)
  • 10 fresh raspberries
  1. In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened.
  2. In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened.
  3. Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight.
  4. Cut into slices; top each with 1 tablespoon whipped topping and a raspberry. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Easy Chiffon Pie in Light & Tasty October/November 2007, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Cranberry Chiffon Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review