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

Total Time Prep: 40 min. + chilling

Yield 8 servings

Contest Winner

Test Kitchen Approved

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

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.

Nutrition Facts

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

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

Recipe Creator