Cranberry Chiffon Pie Recipe


Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings6
VegetarianMain Ingredient
Interest Group


 Unflavored gelatin1⁄3 Ounce (1 1/2 Envelopes, 0.25 Ounce Each)
 Water2 Tablespoon
 Sugar1 Cup (16 tbs), divided
 Canned whole cranberry sauce1 Cup (16 tbs)
 Egg whites2
 Cream of tartar1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Baked spicy walnut meringue shell1


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.

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