* Exported from MasterCook *
CRANBERRY CHIFFON PIE
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Pies
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dee Anne Penrod FGGT98B
2 oz Cranberry juice
1/2 oz Plain gelatin
1/2 c Cream
8 oz Cranberry jelly
3/4 ts Lemon juice
1 c Whipped cream
3 oz Egg whites
2 oz Sugar
Red food color -- *
2 Pre-baked pie shells
* A few drops
1. Dissolve the gelatin in the cranberry juice and
melt it over a double boiler.
2. Mix the cream (if you have some from the Cherry
Pie Filling use it for this purpose, if not use Lemon
Pie Filling or Pastry Cream) with the cranberry jelly
and lemon juice. (NOTE: The Cherry Pie Filling was not
included in this set, but I imagine any recipe would
do.)
3. Add the melted gelatin and the red food color.
This pie should not have more color than a regular
Strawberry Chiffon Pie. After adding the color, cook
this mixture.
4. When the cranberry mixture is cold but not set,
beat the egg whites and the sugar until stiff but not
too dry, then gently add the whipped cream and
meringue to the cranberry mix.
5. Pour mixture into baked pie shells and refrigerate
overnight, slice and serve. Granish each portion with
a ring of whipped cream and fill the center with some
red jam, although it will be better with cranberry
jelly.
YIELD: 2 8" diameter pies
Source: "Menu Memories", Royal Caribbean Cruise Line
Ship: Monarch Of The Seas--June 7th to 14th, 1992 From
the Recipe Files of: Deidre-Anne Penrod, FGGT98B on
Prodigy, J.PENROD3 on GEnie
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