Easy Cranberry Chiffon Pie Recipes

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.

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.)

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine sugar, flour, salt and water. Bring to a boil and cook, stirring constantly until thick and smooth. Add berries, lemon juice and cinnamon. Cook 5 minutes until mixture is thick and berries pop. Remove from heat and stir in butter.
• Roll one ball of dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Spoon in filling. Roll out top crust and cut into strips for lattice. Place lattice strips on top and seal edges.
• Bake in the preheated oven for 40 minutes, or until crust is golden brown.

Steps:

• Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
• Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
• Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
• Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
• Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

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.

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.

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.