Easy Cranberry Chiffon Pie Recipe

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“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!
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings


  • 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

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. 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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