Cranberry Chiffon Pie 3
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INGREDIENTS 1 (1-pound) can jellied cranberry sauce 1 (3-ounce) package orange gelatin 1 tablespoon lemon juice 1 teaspoon grated orange peel 1 egg white 1 cup heavy cream Sugar, to taste 1 baked 9-inch pie shell Heat cranberry sauce to boiling, stirring constantly. Remove from heat; add orange gelatin and stir until dissolved. Add lemon juice and orange peel; chill until almost set. Whip until fluffy. Beat egg white until it holds soft peaks and fold into gelatin mixture. Pour into baked pie shell and chill until firm. Top the pie with sweetened whipped cream. Makes 6 to 8 servings