Recipe
Dessert
Cranberry Chiffon Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Crust | ||
| 1 c. all-purpose gluten-free flour, such as Domata | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| ½ c. Hy-Vee cream butter, cut into cubes | ||
| ½ c. finely chopped Hy-Vee English walnuts | ||
| Filling | ||
| 1 (3 oz) pkg Hy-Vee cranberry or strawberry gelatin (sugar-free is fine) | ||
| ½ c. boiling water | ||
| 1 c. Hy-Vee whole-berry cranberry sauce | ||
| ¾ c. Hy-Vee light cranberry juice cocktail | ||
| 1 tbsp. grated orange peel, optional | ||
| 1 c. thawed Hy-Vee whipped topping or 1 cup heavy whipping cream |
Directions
- Preheat oven to 375 degrees.
- In a bowl, combine flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-inch pie plate.
- Bake for 14 to 18 minutes or until set and edges are lightly browned. Cool on a wire rack.
- For filling, in a bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cranberry juice and orange peel. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. Pour into crust. Refrigerate for at least 3 hours.
Recipe Source:
adapted from http://www.tasteofhome.com/recipes/cranberry-chiffopie