No-Bake Cran-Raspberry Chiffon Pie

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READY IN: 5hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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