Best 6 Easy Cranberry Chiffon Pie Recipes
Indulge in a symphony of sweet and tangy flavors with our delightful Cranberry Chiffon Pie. This classic dessert features a flaky, buttery crust that perfectly complements the light and airy cranberry filling. The vibrant red cranberries burst with tartness, while the creamy chiffon filling adds a touch of sweetness and richness. This pie is not only a feast for the taste buds but also a visual delight, with its stunning pink hue and delicate whipped cream topping.
Accompanying the Cranberry Chiffon Pie recipe, we also present a collection of equally enticing recipes that are sure to satisfy your sweet cravings. From the timeless elegance of the French Silk Pie to the decadent indulgence of the Chocolate Mousse Pie, each recipe offers a unique flavor experience. Whether you prefer the tangy zest of the Key Lime Pie or the comforting warmth of the Pumpkin Pie, our diverse selection of recipes has something for everyone.
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
LEMON CHIFFON PIE WITH GLAZED CRANBERRIES
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 350°F. Spray 9-inch deep-dish glass pie dish with nonstick spray. Mix cookie crumbs and melted butter in small bowl. Press crumb mixture over bottom and up sides of prepared dish. Bake until golden brown, about 20 minutes. Cool on rack.
- For filling:
- Place 1/4 cup water in small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon peel in top of double boiler to blend. Cook over barely simmering water until custard thickens, whisking frequently, about 6 minutes. Transfer to large bowl. Add gelatin to hot custard; whisk to dissolve. Place over bowl of ice water; stir until cool and thickened but not set, about 12 minutes.
- Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Fold egg white mixture into custard in 2 additions. Using electric mixer, beat cream in medium bowl until peaks form. Fold into lemon mixture. Transfer filling to cooled crust. Cover with plastic and chill overnight. (Can be made 2 days ahead. Keep chilled.)
- For topping:
- Stir sugar and 1/3 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; bring to boil. Add cranberries; cook until half have popped, about 5 minutes. Add jelly; stir until melted. Cool to room temperature. Gently spoon topping over pie. Chill at least 30 minutes to set. (Can be made 4 hours ahead; keep refrigerated.)
SIMPLE AND EASY CRANBERRY PIE
This is my aunt's recipe, and so yummy. I was blown away when I finally got the recipe and saw how easy it is. SO yummy with real whipped cream or vanilla ice cream, serve it warm
Provided by Jessica Costello
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Grease a 10-inch pie plate.
- Spread cranberries over bottom of pie plate. Sprinkle with 1/2 cup sugar and nuts.
- Beat eggs well. Add 1 cup sugar gradually and beat until thoroughly mixed. Add flour, melted butter to egg and sugar mixture. Beat well. Pour batter over the top of cranberries.
- Bake for 1 hour.
Nutrition Facts : Calories 383.9, Fat 17.3, SaturatedFat 8.3, Cholesterol 83.4, Sodium 157.3, Carbohydrate 54.6, Fiber 2.3, Sugar 39, Protein 4.9
EASY CRANBERRY PIE
"AS A SPECIAL TREAT when making this pie, Mom would sometimes place a marshmallow in the center of each lattice square, or, in honor of the Christmas tree we had just brought home, she'd cut Christmas tree shapes from the pie dough and place them on top of the pie."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cranberry sauce, brown sugar and butter. Line pie plate with bottom pastry; add filling. , Top with a lattice crust. Bake at 350° for 50-60 minutes or until the crust is lightly browned.
Nutrition Facts : Calories 372 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 244mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE CRAN-RASPBERRY CHIFFON PIE
Layers of fruit, creamy mousse and sweet whipped cream all stack up into one extraordinary dessert that "bakes" in your refrigerator.
Provided by Colbys Mom
Categories Pie
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
- Bring to boil.
- Cook until mixture thickens, about 10 minutes.
- Remove from heat, cool slightly.
- In blender, puree until smooth; strain and discard solids.
- Transfer to bowl.
- In microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
- Microwave on high until dissolved, 15 seconds.
- Stir into cranberry mixture.
- Fill larger bowl half-way with ice.
- Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
- Remove.
- Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
- At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
- Spread 2 cups whipped cream mixture over gelatin mixture in pie.
- Refrigerate pie and remaining filling 30 minutes.
- Mound remaining whipped cream mixture over pie.
- Refrigerate until set, 4 hours.
- At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
- Pipe rosettes or spoon whipped cream over pie.
- Refrigerate until ready to serve.
- Garnish with dragees and cranberries just before serving, if desired.
Nutrition Facts : Calories 463.2, Fat 30.2, SaturatedFat 16.9, Cholesterol 95.1, Sodium 196.6, Carbohydrate 17.7, Fiber 2.3, Sugar 8.3, Protein 33
STRAWBERRY CHIFFON PIE
This airy retro icebox dessert first appeared in "Fruit Pies: Delightful Confections Starring Fresh Fruit," a booklet published by The New York Times Food News department in 1952, and it's an excellent way to make use of summer's strawberry bounty. Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
Provided by Sara Bonisteel
Categories pies and tarts
Time 8h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Crush graham crackers in a food processor.
- Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
- Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.
- Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
- Beat egg yolks slightly. Combine with 1/2 cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.
- Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
- Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
- Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 205 milligrams, Sugar 33 grams, TransFat 0 grams
Tips:
- For the perfect pie crust, use a combination of butter and shortening. This will create a flaky and tender crust.
- When rolling out the dough, be sure to keep it cold. This will help prevent it from becoming tough.
- If you don't have a pie plate, you can use a 9-inch springform pan.
- To make sure the pie filling is set, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
Conclusion:
This easy cranberry chiffon pie is a delicious and festive dessert that is perfect for any occasion. With its flaky crust, creamy filling, and tart cranberries, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this cranberry chiffon pie a try. You won't be disappointed!
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