Cranberry Chiffon Pie
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INGREDIENTS CRUST 1-1/2 cups pecans, coarsely ground 2 tablespoons flour 1 tablespoon honey 1 tablespoon butter, melted FILLING 1-1/2 cups cranberry juice 1 cup cranberries, washed and picked over 1/3 cup sugar 2 tablespoons honey 1/4 teaspoon salt 1 tablespoon gelatin 1/2 cup whipped cream 3 large egg whites 1/4 teaspoon cream of tartar 1/4 cup sugar FOR THE CRUST: - Combine crust ingredients and press into a 10-inch pie plate. Bake 10 minutes. Cool. FOR THE FILLING: - Combine 1 cup cranberry juice, cranberries, and 1/3 cup sugar in a saucepan. Cook over medium heat for 10 minutes or until berries soften. Cool. Combine honey, salt, and remaining 1/2 cup cranberry juice in a separate saucepan. Sprinkle gelatin over top; let soften 5 minutes. Heat, stirring constantly, until gelatin is thoroughly dissolved, about 5 minutes. Cool. Add cooked cranberries and juice to cooled mixture; mix well. Set pan over bowl of ice cubes and stir occasionally until gelatin thickens just enough to mound when dropped from a spoon. Fold in whipped cream. Beat egg whites until frothy; add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form, about 10 minutes. Fold into cranberry mixture. Spoon into cooled, baked shell and chill several hours until set.