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Eggnog Cranberry Pie

Eggnog Cranberry Pie
Here's an elegant pie that says “holiday” in every bite. The tart cranberries contrast nicely with the rich gelatin-thickened eggnog. It's a repeat dessert at our house.
6-8 ServingsPrep: 40 min. + chilling

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 for 5
  • minutes or until thickened, stirring occasionally. Cool for 15
  • minutes. Pour into pastry shell; 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 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. Yield:
  • 6-8 servings.
© Taste of Home 2013

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Eggnog Cranberry Pie (continued)

Nutrition Facts: 1 serving (1 slice) equals 296 calories, 14 g fat (7 g saturated fat), 48 mg cholesterol, 135 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013