Cranberry Chiffon Pie


For the crust:

  • 9 whole graham crackers, broken into rough pieces
  • 5 tablespoons butter, melted and cooled
  • 3 tablespoons sugar

For the filling:

  • 1/4 cup sugar
  • 1 tablespoon Craisins
  • 1 cup 100% cranberry juice, unsweetened (not cocktail)
  • 1 (8‑ounce) package cream cheese, softened
  • 1 (14‑ounce) can sweetened condensed milk
  • 1/3 cup instant vanilla pudding mix
  • 1 1/4 teaspoons unflavored gelatin
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

For the curd:

  • 1/2 cup 100% cranberry juice, unsweetened (not cocktail)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons lemon (or lime) juice
  • 1/8 teaspoon salt
  • 1/4 cup butter, softened and cut into tablespoon pieces


For the crust:

Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Process the graham cracker pieces in a food processor to fine crumbs, about 30 seconds. Sprinkle the melted butter and sugar over the crumbs and pulse until combined.

Sprinkle the mixture into a 10‑inch tart pan and wipe out the work bowl. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the tart pan. Bake until the crust is fragrant and beginning to brown, 13 to 18 minutes. Set aside to cool.

For the filling:

Process the sugar and Craisins together in the food processor until the sugar turns red and crumbly, about 30 seconds. Add the cream cheese and continue to process until combined, about 30 seconds. Add the condensed milk and pudding mix and continue to process until smooth, about 30 seconds. Scrape down the sides of the work bowl.

Stir the gelatin and 2 tablespoons of the cranberry juice together in a small bowl and microwave until warm (but not bubbling), about 15 seconds. Stir to dissolve the gelatin.

With the food processor running, pour the warm gelatin mixture, remaining cranberry juice, and vanilla and lemon extracts through the feed tube and continue to process until thoroughly combined, about 30 seconds. Pour the filling into the cooled pie shell. Refrigerate the pie, uncovered while the curd is made.

For the curd:

Combine the cranberry juice, sugar, eggs and yolks, lemon juice and salt (reserving the butter for now) in a small saucepan. Stir thoroughly until the mixture is even. Cook the cranberry mixture over medium heat. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and reaches an internal temperature of about 170° on an instant-read thermometer. This should take 10-12 minutes.

Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl. Cover with plastic wrap on the surface of the curd and let cool in the refrigerator for 1 hour.

Once curd has cooled and filling has set, pour curd over pie filling and spread in an even layer. Refrigerate the pie, uncovered, until completely set, about 6 hours. Serve chilled.

Adapted from Cook’s Country and TheKitchn


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