Cranberry Parfait Pie
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Indulge in a refreshing and tart Cranberry Parfait Pie, featuring a creamy vanilla and lemon gelatin filling paired with spiced cranberry sauce. Housed in a prepared pie shell, this frozen delight is a perfect make-ahead treat for any gathering.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | None | 4 hours | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Pie pan
Ingredients
Filling and Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Lemon Gelatin | 3 oz package |
| 1 cup | Hot Cranberry Juice Cocktail | Hot |
| 1/2 cup | Cold Water | Chilled |
| 1 pt | Vanilla Ice Cream | Softened |
| 1 tsp | Grated Lemon Peel | Freshly grated |
| 3 tbsp | Lemon Juice | Freshly squeezed |
| 1 lb can | Cranberry Sauce | Jellied or whole berry (approx. 2 cups) |
| 1 | 9” Pie Shell | Baked or crumb crust, prepared |
Instructions
Step 1: Preparing the Gelatin Base
- Dissolve 1 pkg lemon gelatin in 1 cup hot cranberry juice cocktail in a large mixing bowl, stirring until completely dissolved.
- Stir in 1/2 cup cold water, 1 tsp grated lemon peel, and 3 tbsp lemon juice.
Step 2: Blending and Chilling
- Add 1 pt vanilla ice cream to the warm gelatin mixture, stirring until the ice cream melts completely and the mixture is smooth.
- Fold in 1 lb can cranberry sauce until evenly distributed.
- Pour the filling into the 1 9” pie shell.
- Chill in the refrigerator until set and firm to the touch, about 4 hours.
💡 Make-Ahead & Storage: Keep refrigerated until ready to serve, or freeze for a firmer, ice-cream-pie consistency.
Original Recipe Scan
