No-bake Cran-raspberry Chiffon Pie

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 1 graham cracker pie crust
• 2 cups cranberries
• 2 cups frozen unsweetened raspberries
• 1/4 cup cranberry-raspberry juice
• 3 3/4 cups unflavored gelatin, from 2 pkgs.
• 3 1/2 cups heavy cream
• pink and silver dragees, to garnish (optional)
• sugared cranberries, to garnish (optional)

Recipe

• 1 in pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water.
• 2 bring to boil.
• 3 cook until mixture thickens, about 10 minutes.
• 4 remove from heat, cool slightly.
• 5 in blender, puree until smooth; strain and discard solids.
• 6 transfer to bowl.
• 7 in microwave-safe bowl mix juice and gelatin; let stand 5 minutes.
• 8 microwave on high until dissolved, 15 seconds.
• 9 stir into cranberry mixture.
• 10 fill larger bowl half-way with ice.
• 11 set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes.
• 12 remove.
• 13 pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes.
• 14 at high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry.
• 15 spread 2 cups whipped cream mixture over gelatin mixture in pie.
• 16 refrigerate pie and remaining filling 30 minutes.
• 17 mound remaining whipped cream mixture over pie.
• 18 refrigerate until set, 4 hours.
• 19 at high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip.
• 20 pipe rosettes or spoon whipped cream over pie.
• 21 refrigerate until ready to serve.
• 22 garnish with dragees and cranberries just before serving, if desired.