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Cranberry Sour Cream Chiffon Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

1/2  cup  sugar
1/4  cup  flour
1  envelope  unflavored gelatin
1/2  teaspoon  salt
1  cup  cranberry juice
1  can  whole cranberry sauce, (1 lb.)
1  cup  sour cream
1/3  cup  sugar
1    9 inch pie shell, pre-baked

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

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