Cranberry Chiffon Pie
Servings and Ingredients
|1 c.||all-purpose gluten-free flour, such as Domata|
|2 tbsp.||Hy-Vee granulated sugar|
|½ c.||Hy-Vee cream butter, cut into cubes|
|½ c.||finely chopped Hy-Vee English walnuts|
|1||(3 oz) pkg Hy-Vee cranberry or strawberry gelatin (sugar-free is fine)|
|½ c.||boiling water|
|1 c.||Hy-Vee whole-berry cranberry sauce|
|¾ c.||Hy-Vee light cranberry juice cocktail|
|1 tbsp.||grated orange peel, optional|
|1 c.||thawed Hy-Vee whipped topping or 1 cup heavy whipping cream|
- Preheat oven to 375 degrees.
- In a bowl, combine flour and sugar. Cut in butter until crumbly. Stir in walnuts. Press onto the bottom and up the sides of a greased 10-inch pie plate.
- Bake for 14 to 18 minutes or until set and edges are lightly browned. Cool on a wire rack.
- For filling, in a bowl, dissolve gelatin in boiling water. Stir in cranberry sauce, cranberry juice and orange peel. Cover and refrigerate until slightly thickened, about 1 hour. Fold in whipped cream. Pour into crust. Refrigerate for at least 3 hours.
adapted from http://www.tasteofhome.com/recipes/cranberry-chiffopie