Description
A light and fluffy cranberry pie with a chiffon filling.
Ingredients
Scale
- 1 9-inch pie crust, baked and cooled
- 1 cup cranberry juice
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1 cup heavy cream, whipped
- 1 tsp vanilla extract
- 1/2 cup fresh cranberries, chopped
Instructions
- In a saucepan, heat cranberry juice.
- Sprinkle gelatin over juice and stir until dissolved.
- Add sugar and stir until fully dissolved.
- Remove from heat and let cool slightly.
- Fold in whipped cream, vanilla, and chopped cranberries.
- Pour mixture into the pie crust.
- Chill for at least 4 hours or until firm.
Notes
- Use fresh cranberries for best flavor.
- Chill pie thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
