Eggnog Cranberry Pie Recipe

5 5 3
Eggnog Cranberry Pie Recipe
Eggnog Cranberry Pie Recipe photo by Taste of Home
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Eggnog Cranberry Pie Recipe

Read Reviews
5 5 3
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cranberry Pie in Country Woman November/December 2005, p31

Nutritional Facts

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

  • 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
  1. 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.
  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 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Eggnog Cranberry Pie in Country Woman November/December 2005, p31

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Reviews forEggnog Cranberry Pie

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hunkydoriest User ID: 4515323 207241
Reviewed Jun. 4, 2013

"Lovely and delicious. The flavors really go together well. This will be a Christmas favorite."

MY REVIEW
MS LISA User ID: 5279129 207240
Reviewed Nov. 23, 2012

"Excellent !! Didn't need to change anything. A perfect balance of tart/sweet.

Thank you !!"

MY REVIEW
MS LISA User ID: 5279129 63586
Reviewed Dec. 3, 2010

"Excellent recipe! Perfect balance of flavors. I wouldn't change a thing. Thanks for a great, great recipe !!"

MY REVIEW
misscleocat User ID: 257578 69260
Reviewed Dec. 16, 2007

"This is delicous & a perfect pie for the holidays. My husband loved it!"

MY REVIEW
anonymous User ID: 5520322 65574
Reviewed Dec. 12, 2007

"I served this to my bridge club today. It is now in my permanent recipe file. The tartness of the cranberry layer is a perfect compliment to the creamy eggnog mixture. I made the pie in a ginger cookie crust. Fantastic"

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