Cranberry-Orange Cream Pie
Cranberry-Orange Cream Pie takes approximately 30 minutes from beginning to end. This recipe makes 8 servings with 370 calories, 3g of protein, and 17g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have orange gelatin, pecans, heavy whipping cream, and a few other ingredients on hand, you can make it. It works well as a dessert. German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen, Cranberry and Orange Juice Spareribs, and Cranberry Orange Banana Bread are very similar to this recipe.
Instructions
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.
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.
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.