Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
- In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set.
- In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.89 Kcal (1390 kJ) | ||
| Calories from fat | 218.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.24g | 37% | |
|---|---|---|---|
| Cholesterol | 21.24mg | 7% | |
| Sodium | 128.94mg | 5% | |
| Potassium | 109.85mg | 2% | |
| Total Carbs | 27.83g | 9% | |
| Sugars | 15.45g | 62% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 322.91 Kcal (1352 kJ) | ||
| Calories from fat | 212.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.58g | 37% | |
|---|---|---|---|
| Cholesterol | 20.67mg | 7% | |
| Sodium | 125.45mg | 5% | |
| Potassium | 106.87mg | 2% | |
| Total Carbs | 27.08g | 9% | |
| Sugars | 15.03g | 62% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 3.2g | 7% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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