Cranberry Chiffon Pie

If you like cranberries, here is a pie that you will love.  It is light, a little tart and perfect after a Thanksgiving dinner. 
This recipe calls for using raw egg whites.  If you don't want to use them you can substitute 6 oz. cream cheese, softened and beaten with 2 T. whipping cream - omit the egg whites and cream of tartar.   Also, when using the whipping cream the pie should be used the same day that it is made.  You can use 8 oz. whipped topping instead of the whipping cream and this will keep better. 
I hope that you and your family have a great Thanksgiving. 


Cranberry Chiffon Pie

2/3 c. sugar

1 envelope unflavored gelatin

¼ c. water

1 T. lemon juice

1 c. finely chopped fresh or frozen cranberries

1 t. grated lemon peel

3 egg whites

¼ t. cream of tartar

1/3 c. sugar

1 c. whipping cream

Graham cracker crust

In medium saucepan, combine 2/3 c. sugar and gelatin.  Stir in water, lemon juice and cranberries.  Cook over medium heat until mixture comes to a boil, stirring constantly. Stir in lemon peel.  Refrigerate until slightly thickened, about 30 minutes.  In small bowl, beat egg whites and cream of tartar until frothy.

Gradually add 1/3 c. sugar, beating until stiff peaks form.  Fold in cooled cranberry mixture.  In another small bowl, beat whipping cream until stiff peaks form.  Fold into cranberry mixture.  Spoon into crust.  Refrigerator at least 1 hour before serving.