Cranberry Chiffon Pie

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Who doesn’t like pie? And even better, a pie with cranberries. Everything is much better with cranberries and this recipe is easy because there is no cooking involved, all taste my friends. 👩🏻‍🍳

Cranberry Chiffon Pie

Recipe by Cranby

Servings

Slices

Prep time

Minutes

Cooking time

Minutes

Type

Chiffon Pie

Cranberry

Directions

In a saucepan, combine cranberries, sugar, and 1/4 cup water. Cook over medium heat until berries pop and mixture thickens, about 10 minutes.
Press mixture through a sieve to remove skins, then return smooth pulp to saucepan.
Sprinkle gelatin over 1/4 cup cold water in a small bowl. Let stand 5 minutes to soften.
Add softened gelatin to warm cranberry mixture, stirring until dissolved. Cool slightly.
Beat egg yolks until pale, then slowly stir into cranberry mixture along with vanilla. Chill until partially set.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into cranberry mixture.
Pour filling into baked pie crust. Chill until firm, about 4 hours or overnight.
Top with whipped cream before serving.
Enjoy 👩🏻‍🍳

Notes

You can make the crust from scratch or use a store-bought one for convenience.
Fresh cranberries give the best flavor, but frozen ones work too—just thaw before cooking.
For food safety, use pasteurized eggs if serving to children or elderly guests.
Chilling overnight allows flavors to deepen and texture to firm perfectly.
This pie is naturally tart; adjust sugar to taste if you prefer a sweeter dessert.

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