*  Exported from  MasterCook  *

                          CRANBERRY CHIFFON PIE

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Desserts                         Pies
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -Dee Anne Penrod FGGT98B
   2       oz           Cranberry juice
     1/2   oz           Plain gelatin
     1/2   c            Cream
   8       oz           Cranberry jelly
     3/4   ts           Lemon juice
   1       c            Whipped cream
   3       oz           Egg whites
   2       oz           Sugar
                        Red food color -- *
   2                    Pre-baked pie shells

  * A few drops
   1. Dissolve the gelatin in the cranberry juice and
  melt it over a double boiler.
   2. Mix the cream (if you have some from the Cherry
  Pie Filling use it for this purpose, if not use Lemon
  Pie Filling or Pastry Cream) with the cranberry jelly
  and lemon juice. (NOTE: The Cherry Pie Filling was not
  included in this set, but I imagine any recipe would
  do.)
   3. Add the melted gelatin and the red food color.
  This pie should not have more color than a regular
  Strawberry Chiffon Pie. After adding the color, cook
  this mixture.
   4. When the cranberry mixture is cold but not set,
  beat the egg whites and the sugar until stiff but not
  too dry, then gently add the whipped cream and
  meringue to the cranberry mix.
   5. Pour mixture into baked pie shells and refrigerate
  overnight, slice and serve. Granish each portion with
  a ring of whipped cream and fill the center with some
  red jam, although it will be better with cranberry
  jelly.
  
  YIELD: 2 8" diameter pies
  
  Source: "Menu Memories", Royal Caribbean Cruise Line
  Ship: Monarch Of The Seas--June 7th to 14th, 1992 From
  the Recipe Files of: Deidre-Anne Penrod, FGGT98B on
  Prodigy, J.PENROD3 on GEnie
 


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