Cranberry Chiffon Pie

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 8

I have not made this pie myself but have eaten it on several occasions. This is one of my sister's specialties and she brings this to family gatherings throughout the year. It is so pretty and so incredible good in taste. Read more . Hope you enjoy as much as we do.

Ingredients:

2-1/2 cups pecans pulverized in an electric blender

7 tablespoons granulated sugar

4 tablespoons butter melted and cooled

filling

2 cups bottled cranberry juice

3 egg whites

1 envelope unflavored gelatin

1/2 teaspoon salt

3/4 cup firm fresh unblemished cranberries

2 cups heavy cream chilled

2 tablespoons powdered sugar

3/4 cup granulated sugar

14 pecan halves

Directions:

1. Combine pecans and sugar in a deep bowl and stir until they are well mixed.
2. Sprinkle melted butter over them and stir until butter is completely absorbed.
3. Scatter mixture into a pie tin.
4. With fingers press crust firmly and evenly against bottom and sides of tin.
5. Refrigerate at least 30 minutes then preheat oven to 350 and bake crust 10 minutes.
6. Remove from oven and allow crust to cool to room temperature.
7. Pour 1/4 cup of the cranberry juice into a heat proof measuring cup and sprinkle with gelatin.
8. When gelatin has softened set cup in small skillet of simmering water and cook over low heat.
9. Stir constantly until gelatin dissolves.
10. Remove skillet from heat but leave cup in water to keep the gelatin fluid and warm.
11. Wash cranberries under cold running water then drop into small stainless steel saucepan.
12. Add remaining cranberry juice and 1/2 cup sugar and bring to a boil over high heat.
13. Stir constantly until sugar dissolves then reduce heat to low and simmer uncovered 4 minutes.
14. Remove pan from heat then add gelatin and stir until dissolved.
15. Drain entire mixture through a fine sieve into a large glass or ceramic bowl.
16. Measure liquid and if necessary add enough cranberry juice to make 1-1/2 cups.
17. Set liquid aside to cool.
18. Select 15 best shaped whole cooked cranberries and pat dry then reserve for garnish.
19. Pat remaining berries dry and chop as fine as possible with a knife.
20. When cranberry liquid begins to thicken beat egg whites and salt with a whisk until frothy.
21. Sprinkle remaining sugar over them and continue to beat until egg whites stand in soft peaks.
22. In a deep chilled bowl whip 1/2 cup of the cream with a whisk until firm and stands in peaks.
23. Scoop egg whites over cream and with a rubber spatula fold them together gently but thoroughly.
24. Pour egg white and cream mixture over thickened cranberry syrup and fold gently with spatula.
25. Gently fold in chopped cranberries distributing as evenly as possible.
26. Pour the mixture into cooled pie crust and refrigerate at least 3 hours.
27. Just before serving whip remaining cream and powdered sugar with a whisk.
28. Spread whipped cream over entire surface of pie smoothing it with a spatula.
29. Arrange reserved whole cranberries and pecan halves attractively on top and serve at once.

By RecipeOfHealth.com