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Cranberry Chiffon Pie

Author/Submitted by:
Servings: 16
Categories: Desserts / Pies & Pastries

    dee anne penrod fggt98b
2  oz  cranberry juice
1/2  oz  plain gelatin
1/2  c  cream
8  oz  cranberry jelly
3/4  ts  lemon juice
1  c  whipped cream
3  oz  egg whites
2  oz  sugar
    red food color, *
2    pre-baked pie shells

* A few drops 1. Dissolve the gelatin in the cranberry juice and melt it over a double boiler. 2. Mix the cream (if you have some from the Cherry Pie Filling use it for this purpose, if not use Lemon Pie Filling or Pastry Cream) with the cranberry jelly and lemon juice. (NOTE: The Cherry Pie Filling was not included in this set, but I imagine any recipe would do.) 3. Add the melted gelatin and the red food color. This pie should not have more color than a regular Strawberry Chiffon Pie. After adding the color, cook this mixture. 4. When the cranberry mixture is cold but not set, beat the egg whites and the sugar until stiff but not too dry, then gently add the whipped cream and meringue to the cranberry mix. 5. Pour mixture into baked pie shells and refrigerate overnight, slice and serve. Granish each portion with a ring of whipped cream and fill the center with some red jam, although it will be better with cranberry jelly. YIELD: 2 8" diameter pies Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie By "Lloyd A. Carver" <> on Jan 5, 1996

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