Cranberry Chiffon Pie

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Writer: Judy Shortsleeve

Cranberry chiffon pie

Cranberry Chiffon Pie

Course: Desserts


  • 1 envelope Unflavored gelatin
  • 1/4 cup Cold water
  • 1 can Ocean Spray cranberry sauce Jellied or Whole
  • 1/8 tsp Salt
  • 1 tsp Lemon rind grated
  • 2 Egg whites
  • 2 tbsps Sugar
  • 8-inch baked pastry shell


  • Place gelatine in custard cup. Add cold water and let stand 2 minutes. Place custard cup in pan of boiling water until gelatine dissolves.
  • Add to jellied cranberry sauce (crushed with a fork) or whole cranberry sauce. Add salt, lemon rind and lemon juice; chill until mixture begins to set.
  • Beat egg whites until stiff and beat in sugar. Fold into cranberry mixture.
  • Pour filling into baked pastry shell and chill until firm. Top with whipped cream, if desired.
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Judy Shortsleeve