Cranberry Chiffon Pie


Cranberry Chiffon Pie

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Servings and Ingredients

Serves 8
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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Bake for 14 to 18 minutes or until set and edges are lightly browned. Cool on a wire rack.
  4. 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.

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