Cranberry Pie Recipe
Ingredients
| 1/2 tsp plain gelatin | ||
| Evaporated milk | 3/4 Cup (16 tbs), divided | |
| 1/4 cup noninslant, nonfat milk powder | ||
| Lemon juice | 1 Teaspoon | |
| Whole cranberry sauce | 1 16 Ounce | |
| Honey | 2 Teaspoon | |
| 1/4 tsp almond or orange extract | ||
| Nuts | 1/4 Cup (16 tbs), chopped | |
Directions
Put bowl and beater in refrigerator to chill thoroughly.
Add gelatin to 1/4 cup of the evaporated milk.
Let sit for 5 minutes.
Heat gently to dissolve gelatin.
Slowly stir into remaining milk.
Partially freeze.
Whip the milk-gelatin mixture in a small, chilled bowl until partially thickened.
Add milk powder and lemon juice.
Whip until very stiff.
Set aside.
Mash the cranberry sauce with a fork.
Add honey.
Gradually spoon into the whipped milk, still beating in mixer.
Add extract and chopped nuts.
Spoon into a prepared 9- or 10-inch pie crust of your choice.
Chill thoroughly.
Add gelatin to 1/4 cup of the evaporated milk.
Let sit for 5 minutes.
Heat gently to dissolve gelatin.
Slowly stir into remaining milk.
Partially freeze.
Whip the milk-gelatin mixture in a small, chilled bowl until partially thickened.
Add milk powder and lemon juice.
Whip until very stiff.
Set aside.
Mash the cranberry sauce with a fork.
Add honey.
Gradually spoon into the whipped milk, still beating in mixer.
Add extract and chopped nuts.
Spoon into a prepared 9- or 10-inch pie crust of your choice.
Chill thoroughly.
Chef
