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Cranberry Cream Pie

Cranberry Cream Pie
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Serves 8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, about 30 minutes.
  2. Meanwhile, pulse the cookies and almonds in a food processor until finely ground. Add the butter and pulse to combine. Press the cookie mixture evenly into the bottom of a 9-inch springform pan.
  3. Clean the food processor, then add the cranberries and 1/4 cup of the cooled juice and puree.
  4. Sprinkle the gelatin over the remaining juice and let stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.
  5. Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust. Place on a rimmed baking sheet and refrigerate until set, at least 4 hours.
     
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 528Calories From Fat 63%
  • Fat 37g
  • Sat Fat 19g
  • Cholesterol 101mg
  • Sodium 105mg
  • Carbohydrate 46g
  • Fiber 2g
  • Sugar 31g
  • Protein 8g
What does this mean? See Nutrition 101 .

Quick Tip

Stainless Steel Kenmore 18.2 cu. Ft Top Freezer Refrigerator with Factory-Installed Ice Maker
The Cranberry Cream Pie can be made up to 2 days in advance and kept in the refrigerator until serving.

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