Eggnog Cranberry Pie

• Produce

  • 2 cups Cranberries, fresh or frozen

• Pasta & Grains

  • 1 Pastry shell (9 inches

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/8 tsp Nutmeg, ground
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Heavy whipping cream, whipped

• Desserts

  • 1 tbsp Gelatin, Unflavored

• Beer, Wine & Liquor

  • 1 3/4 cups Eggnog
  • 2 tbsp Rum or 1 teaspoon rum extract

• Liquids

  • 6 tbsp Water

Found on tasteofhome.com

Description

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

• 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. Editors Note: This recipe was tested with commercially prepared eggnog. Originally published as Eggnog Cranberry Pie in Country Woman November/December 2005, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition