Cranberry Chiffon Pie
Whipped egg whites aerate the tart cranberry custard in this pie. For a milder, fluffier filling, fold 1–2 cups whipped cream into the base along with the whipped egg whites to form what is known...
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Cooking tools:
- Pie weights
- Fine-mesh strainer
- Blender
- Rolling pin
- Pie dish
- Parchment paper
- Plastic wrap
- Whisk
- Spatula
- Slotted spoon
- Saucepan
- Mixing bowl
- Fork
- Chef's knife
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 1⁄2 recipe Flaky Butter Pie Dough
- 2 cups fresh or frozen cranberries
- 1 2⁄3 cups sugar
- 1⁄3 cup unsweetened cranberry juice
- 1⁄2 tsp. Kosher salt
- 1 tbsp. cranberry liqueur
- 2 tsp. fresh lemon juice
- 2 tsp. unflavored powdered gelatin
- 1 egg, separated, plus 1 egg white
- 1⁄2 cup milk
- 1⁄2 cup heavy cream
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