Cranberry Chiffon Pie Recipe

How to make it

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• Combine pecans and sugar in a deep bowl and stir until they are well mixed.
• Sprinkle melted butter over them and stir until butter is completely absorbed.
• Scatter mixture into a pie tin.
• With fingers press crust firmly and evenly against bottom and sides of tin.
• Refrigerate at least 30 minutes then preheat oven to 350 and bake crust 10 minutes.
• Remove from oven and allow crust to cool to room temperature.
• Pour 1/4 cup of the cranberry juice into a heat proof measuring cup and sprinkle with gelatin.
• When gelatin has softened set cup in small skillet of simmering water and cook over low heat.
• Stir constantly until gelatin dissolves.
• Remove skillet from heat but leave cup in water to keep the gelatin fluid and warm.
• Wash cranberries under cold running water then drop into small stainless steel saucepan.
• Add remaining cranberry juice and 1/2 cup sugar and bring to a boil over high heat.
• Stir constantly until sugar dissolves then reduce heat to low and simmer uncovered 4 minutes.
• Remove pan from heat then add gelatin and stir until dissolved.
• Drain entire mixture through a fine sieve into a large glass or ceramic bowl.
• Measure liquid and if necessary add enough cranberry juice to make 1-1/2 cups.
• Set liquid aside to cool.
• Select 15 best shaped whole cooked cranberries and pat dry then reserve for garnish.
• Pat remaining berries dry and chop as fine as possible with a knife.
• When cranberry liquid begins to thicken beat egg whites and salt with a whisk until frothy.
• Sprinkle remaining sugar over them and continue to beat until egg whites stand in soft peaks.
• In a deep chilled bowl whip 1/2 cup of the cream with a whisk until firm and stands in peaks.
• Scoop egg whites over cream and with a rubber spatula fold them together gently but thoroughly.
• Pour egg white and cream mixture over thickened cranberry syrup and fold gently with spatula.
• Gently fold in chopped cranberries distributing as evenly as possible.
• Pour the mixture into cooled pie crust and refrigerate at least 3 hours.
• Just before serving whip remaining cream and powdered sugar with a whisk.
• Spread whipped cream over entire surface of pie smoothing it with a spatula.
• Arrange reserved whole cranberries and pecan halves attractively on top and serve at once.