Taste of Home
Eggnog Cranberry Pie
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 8 servings.
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
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1/2 cup sugar
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1 tablespoon cornstarch
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6 tablespoons cold water, divided
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2 cups fresh or frozen cranberries
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1 pastry shell (9 inches), baked
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1 tablespoon unflavored gelatin
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1-3/4 cups eggnog
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2 tablespoons rum or 1 teaspoon rum extract
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1/2 cup heavy whipping cream, whipped
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1/8 teaspoon ground nutmeg
Directions
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1.
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.
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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.
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3.
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.
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