Cranberry Chiffon Pie Recipe | King Arthur Baking

Preheat the oven to 375°F.

To make the crust: Contained in the bowl of a stand mixer or medium bowl, mix the butter, flour, sugar, and salt. Combine on low velocity till advantageous sandy crumbs kind.

Change the crumbs to a 9” pie pan, urgent them into an exquisite layer all by way of the underside and up the edges of the pan.

Bake the crust till it begins to paint, 15 to twenty minutes.

Take away the crust from the oven and permit it to sit down again on a rack when you place collectively the curd filling.

To make the curd: In a medium saucepan, mix the cranberries, sugar, juice or water, and zest. Set the pan over medium-high warmth and convey the berries to a simmer. Put together dinner dinner till all of the berries have burst and softened, about 10 minutes full.

Take away the pan from the warmth and switch the cooked cranberries by means of a fine-mesh strainer correct proper right into a bowl or measuring cup. You’ll want to undoubtedly press the solids to extract as a variety of the swish sauce as attainable; try and be left with about 1 1/2 cups (400g to 425g) of sauce.

Stir the butter into the good and comfortable sauce till it’s melted utterly.

Clear and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce as soon as extra into the saucepan with the eggs, whisking to include.

Return the pan to medium-low warmth and put collectively dinner the curd, stirring always, till it’s thick ample that the strains made by your spoon or spatula as you stir take a second or two to fade.

Take away the curd from the warmth and pour it correct proper right into a heat-safe bowl or measuring cup. In case you see any small bits of cooked egg, switch the curd by means of a fine-mesh strainer to take away them.

In a small bowl, mix the model new water and gelatin. Add a spoonful or two of the model new curd to the gelatin, stirring to include, then stir the gelatin combination as soon as extra into the curd, mixing completely. Put aside when you place collectively the meringue.

To make the meringue: In a large heatproof bowl or the bowl of a stand mixer, whisk collectively (briefly) the sugar, egg whites, and salt.

Place the bowl over a saucepan of simmering water (it is best to merely barely see some lazy bubbles arising) and whisk gently and repeatedly till the combination reads 160°F to 165°F on a digital thermometer.

Take away the bowl from the warmth and beat the meringue with a whisk or your stand mixer’s whisk attachment till stiff.

Fold a couple of quarter of the meringue into the curd to lighten it, then fold the curd as soon as extra into the meringue, mixing gently till no white streaks preserve.

Pour the filling into the cooled crust and refrigerate the pie (lined with a cake cowl or large overturned bowl) till set, no less than 4 hours or in a single day.

To make the topping: Whip the cream and confectioners’ sugar till mushy peaks kind.

Unfold the whipped cream on extreme of the pie or serve it in a bowl alongside. Garnish with sugared cranberries, if desired (see “suggestions,” beneath).

Storage directions: Retailer the pie, lined with a cake cowl or large overturned bowl, contained in the fridge for as quite a bit as 5 days.