Description
Cranberry Chiffon Pie is a light and airy dessert that combines the tartness of cranberries with a creamy filling, all nestled in a flaky pie crust.
Ingredients
- 1 1/2 cups fresh cranberries
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pre-baked pie crust
Instructions
- In a saucepan, combine cranberries, sugar, and 1/4 cup water. Cook over medium heat until cranberries burst and mixture thickens.
- Stir in lemon juice and remove from heat.
- Dissolve gelatin in cold water and add to the cranberry mixture.
- Let the mixture cool to room temperature.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Fold the whipped cream into the cooled cranberry mixture until well combined.
- Pour the filling into the pre-baked pie crust and refrigerate until set, about 4 hours.
- Serve chilled and enjoy!
Notes
- For a sweeter pie, adjust the sugar according to your taste.
- Make sure the gelatin is fully dissolved to avoid lumps.
- This pie can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American