Eggnog Cranberry Pie

Name: Eggnog Cranberry Pie
Prep time: 40 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1/2 cup sugar; 1 tablespoon cornstarch; 6 tablespoons cold water, divided; 2 cups fresh or frozen cranberries; 1 pastry shell (9 inches), 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 ground nutmeg

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Test Kitchen Approved

Total Time

Prep: 40 min. + chilling

Makes

8 servings

Here's an elegant pie that says “holiday” in every bite. The tart cranberries contrast nicely with the rich eggnog layer. It's a repeat dessert at our house. —Ruth White, Bedford, Ohio

Eggnog Cranberry Pie Recipe photo by Taste of Home

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Ingredients

1/2 cup sugar
1 tablespoon cornstarch
6 tablespoons cold water, divided
2 cups fresh or frozen cranberries
1 pastry shell (9 inches), 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 ground nutmeg

Directions

In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside.
In a small saucepan, sprinkle gelatin over remaining 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 until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.

Editor's Note

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 slice: 296 calories, 14g fat (7g saturated fat), 48mg cholesterol, 135mg sodium, 37g carbohydrate (23g sugars, 1g fiber), 4g protein.