Best Deep Dish Cranberry Eggnog Pie Recipes

EGGNOG CRANBERRY PIE

Steps:

• 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.

HOLIDAY EGGNOG PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
• Bake in preheated oven until the custard is set, 35 to 40 minutes. Cool before serving.

EGGNOG CRANBERRY PIE RECIPE RECIPE - (4.5/5)

Steps:

• 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 baked pastry shell; set aside. In a small saucepan, sprinkle gelatin over remaining 4 tablespoons 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.

CHRISTMAS EGGNOG PIE

Steps:

• Preheat oven to 425°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

DEEP DISH CRANBERRY EGGNOG PIE

Steps:

• Have the package of pie crusts at room temperature before you start. Take the two crusts out of the package and work them together with your hands to form one ball. On a floured cutting board roll the dough out into one large circle. Try to get it at least 13-14 inches in diameter. Line a 10-inch Dutch oven with the crust, taking care not to break it as you fit it to the bottom and sides. Crimp the crust to the top of the DO. Pour the cranberries into the pie shell along with all but 1/4 cup of the sugar or honey. Set the 10-inch DO inside a Deep 12-inch DO with three brass canning rings on the bottom. Bake the crust and berries for about 15 minutes or until the crust just begins to brown with 12-14 briquets underneath and 25 on the lid. While waiting for the crust to brown, cream the 1/4 cup sugar and flour with the cream cheese. Slowly add the eggnog while vigorously mixing with a wire whisk. To this, add the well beaten eggs and mix well again with the whisk. When the edge of the crust has lightly browned, pour the eggnog mixture on top of the cranberries. Continue baking for about 50 minutes or until filling sets. Serve well chilled!

CRANBERRY EGGNOG TART

Steps:

• 1. Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula. (I didn't have 3 cups of rice, so I just put another pie dish made of glass or maybe it was Pyrex down inside the other. It worked out in a pinch.)
• 2. Make crust: Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack. Reduce oven temperature to 300°F.
• 3. Make filling: Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
• 4. Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes,
• 5. ....then gently pour cream cheese mixture over it.
• 6. Bake tart: Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
• 7. Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours. Just before serving, remove side of pan.
• 8. FOR HOMEMADE CRANBERRY JAM: Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools). Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally. Cooks' note: Jam can be made 4 days ahead and chilled, covered. Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr This Recipe for the jam is by Ruth Cousineau
• 9. FOR CANDIED-ORANGE & CRANBERRY COMPOTE: