Cranberry Sour Cream Chiffon Pie
Pies & Pastries
whole cranberry sauce,
9 inch pie shell,
Combine sugar, flour, gelatin and salt in saucepan. Blend until flour is evenly dispensed.
Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly.
Chill until mixture mounds when spooned.
Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly.
Pour into pre-baked pastry shell and refrigerate until firm.
Serves 6 - 8.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98