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Eggnog Cranberry Pie

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

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

  1. 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.
  2. 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.
  3. 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.

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