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Cranberry Chiffon Pie

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Ingredients
  Unflavored gelatin 1⁄3 Ounce (1 1/2 Envelopes, 0.25 Ounce Each)
  Water 2 Tablespoon
  Sugar 1 Cup (16 tbs), divided
  Canned whole cranberry sauce 1 Cup (16 tbs)
  Egg whites 2
  Cream of tartar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Baked spicy walnut meringue shell 1
Directions

MAKING
1. Add gelatin to the bowl and soften it using cold water.
2. Fold in 2/3 cup of the sugar and cranberry sauce.
3. Boil the mixture and stir it continuosly.
4. When done remove from the heat and chill until the starts thickening.
5. Take a seperate bowl and add egg whites to it and beat the mixture until it forms soft peaks. Slowly blend in cream of tartar and salt.
6. Fold in remaining 1/3 cup sugar to form meringue.
7. Take a seperate bowl and add cream to it. Whip the cream until it becomes arid and stiff.
8. Fold in meringue and arid cream to cranberry filling.
9. Spoon it to the shell and chill until the mixture becomes firm.

SERVING
10. Serve after garnishing with walnut halves and whole cranberries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cranberry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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