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TEST KITCHEN APPROVED

Eggnog Cranberry Pie

Name: Eggnog Cranberry Pie
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 40 min. + chilling

By Taste Of Home Editorial Team

Recipe by Ruth White

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 02, 2023

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

Eggnog

This recipe was tested with commercially prepared eggnog.

TEST KITCHEN APPROVED

Eggnog Cranberry Pie

Contest Winner

4 Reviews Add your review

Yield:8 servings

Prep:40 min

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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

Text Ingredients

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Directions

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.

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 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.