Cranberry Cream Pie
Wow your holiday guests with this double-decker dessert. Only the shell needs baking.
1/2 package pie crust mix
2/3 cup flaked coconut
1 package (3 1/4 oz.) vanilla pudding and pie mix
2 cups milk
1 egg, separated
1 tablespoon sugar
1 8-oz can whole berry cranberry sauce
1 3/4 cups water
1 3-oz package orange-flavor gelatin
1 cup sweetened whipped cream or whipped topping
Oven: 425 degrees
Prepare pie crust mix according to label directions or make crust from your own single-crust recipe. Roll out to a 12-inch round on a lightly-floured pastry cloth or board. Fit into a 9-inch pie plate. Trim overhang to a half-inch. Turn edge under, flush with rim and flute to make a stand-up edge.
Bake for 15 minutes or until golden. Cool completely in plate on a wire rack. While shell bakes, spread 3 tablespoons of coconut in a shallow pan. Toast in same oven 2 to 3 minutes, watching carefully to avoid burning. Cool and set aside for garnish.
Combine pudding mix and milk in a medium-size saucepan. Beat in egg yolk. Cook following label directions. Cool slightly. Beat egg white in a small bowl until foamy, then beat in sugar until meringue stands in firm peaks. Fold into cooled pudding with remaining coconut. Pour into cooled shell and chill until firm.
Combine cranberry sauce and water in a medium-size saucepan. Heat, stirring constantly, to boiling. Stir in gelatin until dissolved. Chill, stirring several times, until as thick as unbeaten egg white. Spoon over pudding layer in shell. Chill several hours, or until firm.
Just before serving, spoon whipped cream or topping in a ring around edge of pie, and sprinkle with toasted coconut. Makes one 9-inch pie.
Note: You can substitute an unbaked 9-inch store-bought shell if you don't want to make your own.
1/2 package pie crust mix
2/3 cup flaked coconut
1 package (3 1/4 oz.) vanilla pudding and pie mix
2 cups milk
1 egg, separated
1 tablespoon sugar
1 8-oz can whole berry cranberry sauce
1 3/4 cups water
1 3-oz package orange-flavor gelatin
1 cup sweetened whipped cream or whipped topping
Oven: 425 degrees
Prepare pie crust mix according to label directions or make crust from your own single-crust recipe. Roll out to a 12-inch round on a lightly-floured pastry cloth or board. Fit into a 9-inch pie plate. Trim overhang to a half-inch. Turn edge under, flush with rim and flute to make a stand-up edge.
Bake for 15 minutes or until golden. Cool completely in plate on a wire rack. While shell bakes, spread 3 tablespoons of coconut in a shallow pan. Toast in same oven 2 to 3 minutes, watching carefully to avoid burning. Cool and set aside for garnish.
Combine pudding mix and milk in a medium-size saucepan. Beat in egg yolk. Cook following label directions. Cool slightly. Beat egg white in a small bowl until foamy, then beat in sugar until meringue stands in firm peaks. Fold into cooled pudding with remaining coconut. Pour into cooled shell and chill until firm.
Combine cranberry sauce and water in a medium-size saucepan. Heat, stirring constantly, to boiling. Stir in gelatin until dissolved. Chill, stirring several times, until as thick as unbeaten egg white. Spoon over pudding layer in shell. Chill several hours, or until firm.
Just before serving, spoon whipped cream or topping in a ring around edge of pie, and sprinkle with toasted coconut. Makes one 9-inch pie.
Note: You can substitute an unbaked 9-inch store-bought shell if you don't want to make your own.
posted by Nightowl | 12/04/2006
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