Cranberry Chiffon Pie

‘Tis the season for cranberry chiffon pie. A chiffon pie is typically a no-bake, light, mousse-like pie. It uses the same process as many mousse recipes, which has a stabilized base (with gelatin) and then whipped cream added to add more volume and stability. You may be wondering what is a cranberry? You don’t typically see them like you do other berries day-to-day. Cranberries are a great berry full of antioxidants and nutrients. You typically see them heavily used in the winter primarily, because they are harvested fresh in the fall and ready to go by winter. They’re a bit sweet and very tart. Plus, they are such a vibrant red color. So they’re the perfect berry to use for this pie. Vibrant, tart, and tasty, give this pie a try!

WHY YOU SHOULD MAKE THIS CRANBERRY CHIFFON PIE:

• A Holiday Showstopper – Cranberries give the filling a naturally vibrant pink pop that looks stunning on any table.
• Light Yet Luscious – Chiffon pies are airy, silky, and not overly sweet. It’s the perfect balance when you want dessert without feeling heavy.
• Easy Make-Ahead Dessert – The filling sets beautifully in the fridge, making it a low-stress, prep-ahead option for gatherings and potlucks. Plus it’s no bake!

FAQs

INGREDIENTS FOR THIS CRANBERRY CHIFFON PIE:

• graham cracker crumbs – for our crust, but you can also use Biscoff cookies or gingersnaps instead
• unsalted butter – to help bind the crust
• sugar and brown sugar– to sweeten our crust and filling
• cinnamon – adds a bit of warmth
• salt – brings out the rest of the flavors
• vanilla – helps round out the flavors
• cranberries – our base for our filling
• sugar– to sweeten our filling
• salt– brings out the rest of our flavors
• orange zest and juice – complements the tart cranberry
• powdered gelatin – helps stabilize our chiffon
• cold water – needed to bloom the gelatin
• heavy cream – to add volume

HOW TO MAKE My Cranberry Chiffon Pie

Prep and Crust:

We’re using the Graham Cracker Crust recipe from Sugar Spun Run because it’s tasty and works well with the filling. I do add salt, orange zest, cinnamon, and vanilla.

1. Butter a 9″ deep pie pan well. Place a stainless steel or glass bowl in the fridge.
2. Crush the graham crackers in a food processor until finely ground into crumbs (skip this step if starting with crumbs already)
3. Stir together graham cracker crumbs and melted butter in a small saucepan for a few minutes over medium-low heat, just until you can smell the crumbs.
4. Place the crumbs in a bowl and add the sugars, salt, cinnamon, orange zest, and vanilla. The crumbs should be moistened and come together when you crush them in your hands.
5. Pour mixture into pie plate.  Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. You can also use your fingers to pat the crumbs down tightly around the bottom and sides. 
6. Freeze for 20-30 minutes.

Cranberry Filling:

1. In a saucepan, combine cranberries, sugar, water, orange juice, lemon juice, and orange zest.
2. Cook over medium heat for 8–10 minutes, until the cranberries burst and the mixture becomes thick and jammy.

3. Set aside. In a small bowl, pour in the powdered gelatin. Mix in the cold water and let it sit to bloom and thicken for about five minutes. Set aside.

4. While the cranberries are still warm, blend until smooth with a blender or an immersion blender. You can strain through a sieve to get it super smooth, but I didn’t find it necessary. Add gelatin and mix to combine until the gelatin is fully dissolved. Add in the vanilla. Set aside in the fridge to help it cool down a bit.

Whipped Cream:

• In the meantime, whip the cold heavy cream, sugar, and vanilla to firm, stiff peaks. Place the cranberry base in a bowl and fold in the whipped cream in three additions, folding in gently, being careful not to deflate the mixture. Do not overmix.

Folding in and Chilling:

• Pour the chiffon mixture into the chilled crust. Use an offset spatula to smooth the top. Refrigerate for at least six hours, but preferably overnight until fully set.

Decorate and Serve:

• Decorate with whipped cream, sugared cranberries (optional), orange zest (optional), or white chocolate shavings (optional). Enjoy!

MORE GREAT DESSERT RECIPES:

• Smore’s Pie
• Chocolate Yule Log
• Chocolate Crinkle Cookies

SHOP MY BAKING ESSENTIALS:

https://www.amazon.com/shop/fayesfood

Cranberry Chiffon Pie

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Ingredients

  

Graham Cracker Crust

• 1 ½ cups 170 g graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor) or biscoff crumbs or gingersnaps
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar packed
• 7 Tablespoons 100 g butter, melted
• 1/4 teaspoon sea salt
• 1/2 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Cranberry Chiffon Base

• 12 oz cranberries fresh or frozen
• ¾ cup granulated sugar
• ⅓ cup water
• 1 tablespoon orange juice
• 2 teaspoons lemon juice
• 1/2 teaspoon vanilla extract
• Zest of 1 orange
• 1 packet unflavored gelatin 2 ¼ tsp
• 3 tablespoons cold water for blooming gelatin

Whipped Cream Mixture

• 1 cup heavy cream cold
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

 

Prep and Crust:

• Butter a 9″ deep pie pan well. Place a stainless steel or glass bowl in the fridge.
• Crush the graham crackers in a food processor until finely ground into crumbs (skip this step if starting with crumbs already)
• Stir together graham cracker crumbs and melted butter in a small saucepan for a few minutes over medium-low heat, just until you can smell the crumbs.
• Place the crumbs in a bowl and add the sugars, salt, cinnamon, orange zest, and vanilla. The crumbs should be moistened and come together when you crush them in your hands.
• Pour mixture into pie plate.  Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and gently press up the sides. You can also use your fingers to pat the crumbs down tightly around the bottom and sides.
• Freeze for 20-30 minutes.

Cranberry Filling:

• In a saucepan, combine cranberries, sugar, water, orange juice, lemon juice, and orange zest.
• Cook over medium heat for 8–10 minutes, until the cranberries burst and the mixture becomes thick and jammy.
• Set aside. In a small bowl, pour in the powdered gelatin. Mix in the cold water and let it sit to bloom and thicken for about five minutes. Set aside.
• While the cranberries are still warm, blend until smooth with a blender or an immersion blender. You can strain through a sieve to get it super smooth, but I didn't find it necessary. Add gelatin and mix to combine until the gelatin is fully dissolved. Add in the vanilla. Set aside in the fridge to help it cool down a bit.

Whipped Cream:

• In the meantime, whip the cold heavy cream, sugar, and vanilla to firm, stiff peaks. Place the cranberry base in a bowl and fold in the whipped cream in three additions, folding in gently, being careful not to deflate the mixture. Do not overmix.

Folding in and Chilling:

• Pour the chiffon mixture into the chilled crust. Use an offset spatula to smooth the top. Refrigerate for at least six hours, but preferably overnight until fully set.

Decorate and Serve:

• Decorate with whipped cream, sugared cranberries (optional), orange zest (optional), or white chocolate shavings (optional). Enjoy!

Video

Notes

• This can be made ahead by 1-2 days. Just store in the fridge and decorate the same day for best results.
• Keep refrigerated and serve within the first few days.
• You can substitute the graham cracker crumbs for Biscoff or gingersnap crumbs for a bit of a kick. If you do, leave the cinnamon out.