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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6-8 servings


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1/2 cup finely chopped walnuts
  • 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 zest
  • 1 cup heavy whipping cream, whipped


  • 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 zest. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours.
Nutrition Facts
1 slice: 420 calories, 27g fat (14g saturated fat), 71mg cholesterol, 160mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.

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