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Cranberry Chiffon Pie |
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Serves: 8 Print this RecipeCrust: 1 1/2 cups pecans coarsely ground 2 tablespoons flour 1 tablespoon honey 1 tablespoon butter melted * See note below. * Part two. 1 1/2 cups cranberry juice 1 cup cranberries washed and picked over 1/3 cup sugar 2 tablespoons honey 1/4 teaspoon salt 1 tablespoon unflavored jello 1/2 cup cream whipped 3 eggs white 1/4 teaspoon cream of tartar 1/4 cup sugar * 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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