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Easy Cranberry Chiffon Pie

 Easy Cranberry Chiffon Pie
“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!
10 ServingsPrep: 25 min. + chilling


  • 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


  • 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.

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Easy Cranberry Chiffon Pie (continued)

Nutritional Facts: 1 piece equals 256 calories, 9 g fat (4 g saturated fat), 0 cholesterol, 194 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.