This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Cranberry Chiffon Pie

1 can (16 ounces) whole cranberry sauce
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 cup boiling water
1 package lemon flavored gelatin
2 egg whites
1/4 cup sugar
1/2 cup chilled heavy cream
1 9 inch baked and cooled pie shell

Combine cranberry sauce, lemon juice and salt in saucepan. Heat to boiling, remove from heat. Pour water over gelatin. Stir until gelatin is dissolved. Add cranberry mixture; blend. Cool and chill in refrigerator until almost set, about 1 to 1 1/2 hours. Beat egg whites until stiff, add sugar gradually. Drop onto chilled cranberry mixture. Beat cream until stiff. Fold with egg white mixture into chilled cranberry mixture. Pour into baked pie shell and chill in refrigerator until set, about 2 hours.