Name: Eggnog Cranberry Pie
Prep 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

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

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

Instructions

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.