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Open-Face Cranberry Pie

Source of Recipe

H & G


Recipe Introduction

This is a gorgeous holiday dessert made with cranberry juice and topped with sweetened sour cream instead of whipped cream. The recipe is from Farm Journal's Best-Ever Pies.

List of Ingredients

3/4 cup sugar
1 envelope unflavored gelatin
1/2 tsp. salt
1 cup cranberry juice
1 can (16 oz.) whole cranberry sauce
1 cup sour cream
baked 9-inch graham cracker crust
2 Tbs. confectioners' sugar



Recipe

Combine sugar, gelatin and salt in 2 quart saucepan. Stir in cranberry juice and cranberry sauce. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and pour into a metal bowl.

Chill in refrigerator until mixture mounds slightly when dropped from a spoon.

Fold 1/2 cup of the sour cream into gelatin mixture. Pour mixture into graham cracker crust. Chill in refrigerator several hours, or until set. To serve, fold confectioners' sugar into remaining 1/2 cup sour cream. Spread sour cream mixture over top of pie.

Yield: 6-8 servings, Prep time: 30 min. (does not include the chill time), Cook time: 5 min.