Best Eggnog Cranberry Pie Recipes
EGGNOG CRANBERRY PIE
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 296 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 135mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
DEEP DISH CRANBERRY EGGNOG PIE
Number Of Ingredients 7
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!
Nutrition Facts : Nutritional Facts Serves
EGGNOG CRANBERRY PIE RECIPE RECIPE - (4.5/5)
Provided by á-25393
Number Of Ingredients 10
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.
EGGNOG CRANBERRY PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 10
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 pastry shell; 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 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.
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