Cranberry-Orange Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Here's an easy dessert that can be chilling while making other meal preparations. The hint of orange adds a tasty touch.Marjorie Carey, Alamosa, Colorado Ingredients:
pastry for single-crust pie (9 inches) |
1 cup whole-berry cranberry sauce |
1/2 cup packed brown sugar |
1 package (3 ounces) orange gelatin |
1 cup heavy whipping cream |
1/2 cup finely chopped pecans |
additional whipped cream |
Directions:
1. 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.
2. 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.
3. 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.
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