Cranberry Chiffon Pie
Pies & Pastries
dee anne penrod fggt98b
red food color,
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" <email@example.com> on Jan 5, 1996