Dessert Recipes

Cherry Chiffon Pie
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Author Darlene Shieltz - Holy Cross, Iowa
  • 1 3-oz package of cherry gelatin
  • 1/2 cup sugar
  • 1 cup hot water
  • 1 1/2 cups frozen red pie cherries (thawed)
  • 1/2 cup chopped walnuts
  • 2/3 cups evaporated milk
  • 1 tbl lemon juice
  • 1 9" graham cracker crust
Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 18 crackers)
  • 3tbl sugar
  • 1/3 cup Swiss Valley Farms butter (melted)

Dissolve gelatin and sugar in boiling hot water. Chill to consistency of slightly beaten egg whites. Add cherries and nuts. Chill an additional 10 minutes. Place evaporated milk in glass measuring cup and chill in freezer until crystals form. Add lemon juice. Chill mixer bowl and beaters and then whip milk and lemon juice until very stiff. Gently combine with gelatin, cherry, nut mixture and pour into graham cracker crust (recipe below). If desired, garnish with cherries and/or walnut halves.
GRAHAM CRACKER CRUST: Combine and press into bottom and sides of pie pan. Bake 10 minutes at 350° F. Cool.
Dessert Recipes

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