Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cranberry Chiffon Pie
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- Level: Easy
- Total: 1 hr 20 min (plus freezing)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 30 g
- Saturated Fat
- 16 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 9 g
- Cholesterol
- 132 mg
- Sodium
- 154 mg
Cranberries deserve more than a supporting role at the holiday table, and this pie proves it. A light and airy cranberry-pomegranate chiffon filling gets tucked into a buttery cookie crust studded with chopped pistachios for crunch and richness. Topped with whipped cream and frozen until firm, it’s a festive make-ahead dessert that frees you up for the party. Just pull it from the freezer 15 minutes before serving and finish with a handful of sugared cranberries for a vibrant, showstopping finale.
- Level: Easy
- Total: 1 hr 20 min (plus freezing)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 495
- Total Fat
- 30 g
- Saturated Fat
- 16 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 9 g
- Cholesterol
- 132 mg
- Sodium
- 154 mg
Ingredients
For the Crust:
For the Filling:
For the Topping:
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Directions
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies and pistachios in a food processor until finely ground but not pasty. Add the granulated sugar and salt and pulse to combine. Drizzle in the melted butter and pulse until moistened. Transfer to a 9-inch pie plate and press firmly into the bottom and up the sides. Bake until set, 10 minutes. Transfer to a rack and let cool completely.
- Make the filling: Combine the cranberries, pomegranate juice and 1/2 cup granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook until the berries burst and fall apart, about 5 minutes. Transfer to a fine-mesh sieve over a medium bowl and press on the solids to extract as much puree as possible; you should have about 3/4 cup puree. (Discard the solids.) Refrigerate until ready to use.
- Pour 1/4 cup heavy cream into a small bowl and sprinkle the gelatin on top. Let sit until the gelatin absorbs the cream, 5 to 10 minutes. Meanwhile, whisk the 3 egg yolks and 1/4 cup each heavy cream and granulated sugar in a small saucepan over medium-low heat; cook, whisking constantly, until the mixture thickens and coats the back of a spoon, 6 to 10 minutes. Whisk in the bloomed gelatin until smooth, then whisk the mixture from the saucepan into the chilled bowl of cranberry puree. Refrigerate, stirring occasionally, until it’s thick and cold but hasn’t started setting, 10 to 15 minutes.
- Once the filling has thickened, combine the 2 egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until foamy, then gradually add the remaining 1/4 cup granulated sugar with the mixer running and beat to stiff peaks. Gently fold into the cranberry mixture. Add the remaining 1/2 cup heavy cream to the empty mixer bowl and beat to stiff peaks; fold into the cranberry mixture. Add a few drops of red food coloring, if desired. Transfer the filling to the crust and gently smooth the top.
- Make the topping: Beat the heavy cream, confectioners’ sugar and vanilla in the same mixer bowl until stiff peaks form. Spread on the pie. Freeze at least 8 hours or up to 1 week. Remove from the freezer 15 minutes before serving. Top with sugared cranberries.
Cook’s Note
Make-Ahead Plan: You can make this entire pie ahead of time, whipped cream and all. Store in the freezer for up to 1 week. To make sugared cranberries, bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries, then remove from the heat and let cool. Drain, then toss in sugar. Let set.
