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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Here's an elegant pie that says âholidayâ in every bite. The tart cranberries contrast nicely with the rich gelatin-thickened eggnog. It's a repeat dessert at our house. 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:
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.
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