CRUST
2½ c pecans, pulverized in an electric 7 T sugar
blender or with a nutgrinder 4 T butter, melted and cooled
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First prepare the crust in the following fashion: Combine the pulverized
pecans and 7 tablespoons of sugar in a deep bowl and stir until they are
well mixed. Sprinkle the melted butter over them and stir until the butter
is completely absorbed. Scatter the mixture into a pie tin 9½ inches across
at the top and 2 inches deep. With your fingers or the back of a spoon,
press the crust firmly and evenly against the bottom and sides of the tin.
Refrigerate for at least 30 minutes.Preheat the oven to 350°. Bake the crust in the middle of the oven for 10 minutes, or until it browns lightly and is firm to the touch. Remove the tin from the oven and let the crust cool to room temperature.
FILLING
2 c bottled cranberry juice 3 egg whites
1 envelope unflavored gelatin ½ tsp salt
¾ c firm fresh unblemished 2 c heavy cream, chilled
cranberries 2 T confectioners' sugar
¾ c sugar 14 pecan halves
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Meanwhile, prepare the filling. Pour ¼ cup of the cranberry juice into a
heatproof measuring cup and sprinkle it with the gelatin. Whenh the gelatin
has softened for 2 or 3 minutes, set the cup in a small skillet of simmering
water and cook over low heat, stirring constantly, until the gelatin
dissolves. Remove the skillet from the heat but leave the cup in the water
to keep the gelatin fluid and warm.Wash the cranberries under cold running water, drop them into a small enameled or stainless-steel saucepan. Add the remaining 1¾ cups of cranberry juice and the ½ cup of sugar and bring to a boil over high heat, stirring constantly until the sugar dissolves. Reduce the heat to low and, still stirring from time to time, simmer uncovered for 4 or 5 minutes, until the skins of the berries just begin to pop and the berries are tender. Remove the pan from the heat, add the gelatin and stir until dissolved. Then drain the entire mixture through a fine sieve into a large glass or ceramic bowl. Measure the liquid and, if necessary, add enough cranberry juice to make 1½ cups. Set the liquid aside to cool.
Select the 12 or 15 best-shaped whole, cooked cranberries, pat them dry with paper towels and reserve them for use as a garnish. Pat the remaining berries dry and chop them as fine as possible with a knife.
When the cranberry liquid begins to thicken and is somewhat syrupy, beat the egg whites and salt with a whisk or a rotary or electric beater until they are frothy. Sprinkle the remaining ¼ cup of sugar over them and continue to beat until the egg whites stand in soft peaks on the beater when it is lifted from the bowl.
In a deep chilled bowl, whip ½ cup of the cream with a whisk or a rotary or electric beater until it is firm and stands in unwavering peaks in the bowl. Scoop the egg whites over the cream and, with a rubber spatula, fold them together gently but thoroughly, using an over-under cutting motion rather than stirring.
Pour the egg white-and-cream mixture over the thickened cranberry syrup and fold with the spatula until no trace of white remains. Gently fold in the chopped cranberries, distributing them as evenly as possible. Pour the mixture into the cooled pie crust and refrigerate for at least 3 hours, or until the chiffon is firm to the touch.
Just before serving, whip the remaining cream and the confectioners' sugar with a whisk or a rotary or electric beater until the mixture forms unwavering peaks on the beater when it is lifted from the bowl. Spread the whipped cream over the entire surface of the pie, smoothing it with a spatula. Arrange the reserved whole cranberries and the pecan halves attractively on top and serve at once. Serves 8.
