Best Cranberry Chiffon Pie Recipes

EASY CRANBERRY CHIFFON PIE

Steps:

• In a microwave-safe bowl, heat cranberry juice on high for 2-3 minutes or until boiling; add gelatin and stir until dissolved. Cover and refrigerate for 45-60 minutes or until slightly thickened. , In a large bowl, beat cranberry sauce for 1-2 minutes or until smooth. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until thickened., Refrigerate 10 tablespoons whipped topping for garnish. Stir half of the remaining whipped topping into cranberry mixture; fold in remaining whipped topping. Spread filling evenly into crust. Cover and refrigerate for 8 hours or overnight. , Cut into slices; top each with 1 tablespoon whipped topping and a raspberry.

CRANBERRY CHIFFON PIE

Steps:

• In a bowl, combine the flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-in. pie plate. , Bake at 375° for 14-16 minutes or until set and edges are lightly browned. cool on a wire rack., For filling, in a bowl, dissolve gelatin in water. Stir in cranberry sauce, cranberry juice and orange zest. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. pour into crust. Refrigerate for at least 3 hours.

CRANBERRY CHIFFON PIE

Steps:

• * Heat oven to 350° F. Combine ingredients and press into a 10-inch pie plate. Bake 10 minutes. Filling:*Combine 1 cup cranberry juice, cranberries, and 1/3 cup sugar in saucepan. Cook over medium heat for 10 minutes or until berries soften. Cool. Combine honey, salt, and remaining 1/2 cup cranberry juice in separate saucepan. Sprinkle gelatin over top let soften 5 minutes. Heat, stirring constantly, until gelatin is thoroughly dissolved, about 5 minutes. Cool. Add cooked cranberries and juice to cooled mixture mix well. Set pan over bowl of ice cubes and stir occasionally until gelatin thickens just enough to mound when dropped from a spoon. Fold in whipped cream. Beat egg whites until frothy add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 10 minutes. Fold into cranberry mixture. Spoon into cooled, baked shell and chill several hours until set.