Cranberry Chiffon Pie
|Unflavored gelatin||1 1⁄2 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Canned whole cranberry sauce||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Baked spicy walnut meringue shell||1|
Soften gelatine in water.
Add 2/3 cup of the sugar and cranberry sauce.
Heat mixture to boiling, stirring constantly.
Remove and chill until mixture begins to thicken.
Beat egg whites to soft peaks with cream of tartar and salt.
Beat in remaining 1/3 cup sugar to form meringue.
Beat cream stiff.
Fold meringue and cream into cranberry filling.
Turn into shell.
Chill until firm.
Garnish with walnut halves and whole cranberries if desired.