Executive Pastry Chef Tony Sansalone shares his coveted Cranberry Chiffon Pie recipe just in time for your Thanksgiving menu-making sessions! Read on for all the sweet details...
Graham Cracker Crust:
8 oz. Graham Cracker Crumbs
4 oz. Melted Butter
3 oz. Sugar
Combine all ingredients until thoroughly incorporated. Line sides and bottom of 10” pie tin with graham cracker crust mixture, making sure to press crumbs firmly to the surface of the pie tin. Bake crust for approximately 5-7 minutes at 350 degrees. Remove from oven and allow to cool completely before filling.
1 cup Egg Yolks
9 oz. Sugar
8 oz. Chopped Fresh Cranberries
In a mixer, whip egg yolks and sugar at a high speed until doubled in volume. Fold in chopped cranberries and set aside.
1 ½ oz. Gelatin Powder
Juice of ½ Lemon
18 oz. Cranberry Juice
½ Small Can of Cranberry Sauce
Bloom gelatin according to manufacturer’s suggested method. Combine all ingredients over a double boiler until mixture reaches 110 degrees. Add cranberry sauce and mix over ice until smooth.
While warm (not hot), combine step 2 mixture with step 1. Add filling to pie shell, cover with plastic and refrigerate for a few hours until pie is set.
DIY Tip: Add an extra pop of color at your holiday parties & use your leftover cranberries for festive table settings and delightfully tart cocktail garnishes!