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Cranberry Sour Cream Chiffon Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1/2
cup
sugar 1/4
cup
flour 1
envelope
unflavored gelatin 1/2
teaspoon
salt 1
cup
cranberry juice 1
can
whole cranberry sauce,
(1 lb.)
1
cup
sour cream 1/3
cup
sugar 1
9 inch pie shell,
pre-baked
Directions:
Combine sugar, flour, gelatin and salt in saucepan. Blend until flour is evenly dispensed.
Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly.
Chill until mixture mounds when spooned.
Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly.
Pour into pre-baked pastry shell and refrigerate until firm.
Serves 6 - 8.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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