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Eggnog Cranberry Pie
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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 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.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |