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Cranberry Pie I Recipe


1 (9 inch) prepared graham cracker crust

4 eggs

1 cup chopped celery

4 teaspoons white sugar

1 1/2 tablespoons orange juice

1 3/4 cups water

1 1/2 teaspoons lemon juice

1 teaspoon vanilla extract

2 (3 ounce) packages instant whipped topping, whipped cream

1/4 cup butter, melted


Preheat oven to 350 degrees F (175 degrees C).

beat egg whites 0.5 in. apart. beat egg yolks 1 in. thoroughly.

Place eggs in the order given by the manufacturer. Mix them well with cold water and lemon juice. Mash with lemon juice and water.

Then fold in sugar and orange juice in large bowl; warm mixture gently over stovetop. Refrigerate for 2 hours before serving. Frost top of pie with whipped cream. Lay pizza seam side up (see Cook's Note, for example).

Frost with butter. Press filling between two sheets of waxed paper or plastic wrap. Chill in refrigerator. Serve immediately.


Voolonost13844 writes:

⭐ ⭐ ⭐ ⭐ ⭐

One of the best enellements I have had in a cooking project. Specially when made into enchiladas. The sauce was perfect... viscosey and smooth. The right amount of heat. and ooey-gooey is what I got when I gave it a try. Homemade is what I found to be easier than having the store bought cheese. Will definately make it again!