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Eggnog Cranberry Pie

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

In a large saucepan, combine the sugar, cornstarch and 2 tablespoons
water until smooth; stir in cranberries. Cook over medium heat for 5

Printed from tasteofhome.com Sep 7, 2008

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Eggnog Cranberry Pie cont.

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 the 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.