Cranberry Chiffon Pie
Nanci Trent
This light, creamy pie makes a refreshing ending to the holiday feast.
ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cups cranberries
- 1/2 medium-sized orange, peeled
- 1 cup sugar
- 2 egg whites
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 cup whipping cream
- 1 baked 9-inch pie shell
directions
- 1
1. Stir gelatin into cold water; set aside for about 5 minutes to soften. Then stir over hot water until dissolved. Place the cranberries and orange in a blender container; cover and whirl until finely chopped. Stir in 3/4 cup of the sugar, and the dissolved gelatin. Cover and chill until syrupy.
- 2
2. Beat the egg whites and salt until soft peaks form; then beat in the remaining 1/4 cup sugar. Fold into the cranberry mixture with the vanilla. Whip about 3/4 cup of the cream. Fold into cranberry mixture and pour into the baked crust. Chill until set, at least 4 hours or as long as overnight. Before serving, whip the remaining cream to garnish top.
Source: Denise Miller
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