Cranberry-Orange Cream Pie

• Pastry for single-crust pie (9 inches)
• 1 cup whole-berry cranberry sauce
• 1/2 cup packed brown sugar
• 1 package (3 ounces) orange gelatin
• 1 cup heavy whipping cream
• 1/2 cup finely chopped pecans
• Additional whipped cream

1. Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2. In a small saucepan, bring cranberry sauce and brown sugar to a boil. Remove from the heat; stir in gelatin until dissolved. Transfer to a large bowl. Cover and refrigerate for 45 minutes or until partially set.
3. In a small bowl, beat cream until stiff peaks form. Fold whipped cream and pecans into gelatin mixture. Spread into pie crust. Cover and refrigerate for at least 4 hours. Garnish with additional whipped cream.

pastry, wholeberry, brown sugar, orange gelatin, heavy whipping cream, pecans, cream

Taken from www.tasteofhome.com/recipes/cranberry-orange-cream-pie/ (may not work)