Eggnog Cranberry Pie Recipe

By á-25393

Here's an elegant pie that says “holiday” in every bite. The tart cranberries contrast nicely with the rich gelatin-thickened eggnog filling.

Ingredients

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 6 tablespoons cold water, divided
• 2 cups fresh or frozen cranberries
• 1 (9 inch) pastry shell, baked
• 1 tablespoon unflavored gelatin
• 1 3/4 cups eggnog
• 2 tablespoons rum or 1 teaspoon rum extract
• 1/2 cup heavy whipping cream, whipped
• 1/8 teaspoon nutmeg, ground

Preparation

Step 1

In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth.

Stir in cranberries. Cook over medium heat for 5 minutes or until thickened, stirring occasionally.

Cool for 15 minutes. Pour into baked pastry shell; set aside.

In a small saucepan, sprinkle gelatin over remaining 4 tablespoons water> Let stand for 5 minutes.

Cook and stir over low heat, stirring until gelatin is completely dissolved.

Gradually stir in eggnog and rum.

Refrigerate for 5 minutes or until slightly thickened, stirring occasionally.

Fold in whipped cream.

Pour over cranberry layer. Refrigerate for 2 hours or until set. Sprinkle with nutmeg.