Cranberry-Orange Chiffon Pie

You already know this is an Aunt Kathie special, dontcha? Plus it's all no-bake goodness up in yo face!

CRANBERRY-ORANGE CHIFFON PIE
Graham cracker crust:
1 cup graham cracker crumbs
⅛ cup butter, softened
¼ cup walnuts, chopped
1 tablespoon sugar

Filling:
1 envelope unflavored Knox gelatin
½ cup orange juice
1 1 lb. can whole cranberry sauce
1 tablespoon orange zest, grated
2 egg whites
¼ cup sugar

Garnish:
whipped cream
additional orange zest

For crust, combine crumbs, butter, walnuts and sugar and press into the bottom and up the sides of a 9" pie pan.

In a medium saucepan, mix gelatin and orange juice; let stand 1 minute. Add cranberry sauce and stir over low heat until gelatin is completely dissolved and cranberries are broken up and heated, about 3 minutes. Remove from heat and add orange zest. Chill, stirring occasionally until mixture is the consistency of unbeaten egg whites.

In a medium bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff. Fold in chilled gelatin mixture and turn into a prepared crust. Chill until firm. Garnish top with whipped cream and grated orange zest.

Makes 1 pie suitable for Thanksgiving dessert, church suppers, community potlucks, or whenever you just want to pig out on cranberry goodness.

Contributor: Kathleen Ashton