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Cranberry Eggnog Pie

Leslie McMaster TeaChef Level 3

The tastes of the holidays all rolled into one yummy pie.

3 h 10


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 6 tablespoons cold water, divided( I used strongly brewed Cranberry tea)
  • 2 cups fresh or frozen cranberries
  • 1 pastry shell (9 inches), baked( I used the cranberry tea in place of the water in my recipe)
  • 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


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.

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 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.

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What people say

  • Yaz v

    This sounds really good and interesting to try to cook.

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