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Cranberry Sour Cream Pie Recipe
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Sour cream||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
|Cranberries||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄4 Teaspoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Cornstarch||4 Teaspoon (Dissolved In 3 Tablespoons Orange Juice)|
Serving size: Complete recipe
Calories 3404 Calories from Fat 1284
% Daily Value*
Total Fat 146 g224.5%
Saturated Fat 84 g420.2%
Trans Fat 0 g
Cholesterol 826.6 mg
Sodium 591.1 mg24.6%
Total Carbohydrates 511 g170.2%
Dietary Fiber 13 g52%
Sugars 461.8 g
Protein 39 g77.8%
Vitamin A 101.8% Vitamin C 136.4%
Calcium 71.3% Iron 21.3%
*Based on a 2000 Calorie diet
In a small pan soften the gelatin in the lemon juice.
In the top of a double boiler beat the eggs with the sugar over simmering water for 8 to 10 minutes, or until light and voluminous.
Remove top of double boiler.
Heat the gelatin mixture until melted, add to the eggs, and beat the mixture until cooled.
Beat in the vanilla and fold in the sour cream and whipped cream.
Spoon filling into shell and chill until firm.
Make the topping: In a stainless steel or enameled saucepan combine the cranberries, sugar, water, cinnamon, nutmeg and orange rind.
Bring to a boil and simmer the mixture for 3 to 5 minutes, stirring, or until the berries are just tender.
Bring the liquid to a rolling boil, stir in the cornstarch mixture and cook, stirring, until thickened.
Let cool to room temperature, spoon over the filling and chill, covered loosely, until ready to serve.