Description
This Eggnog Cranberry Pie combines a tart cranberry filling cooked to a luscious thick consistency with a creamy, spiced eggnog topping. Set in a buttery baked pie shell, it’s a festive dessert perfect for holiday gatherings or cozy evenings, balancing tangy fruit flavors with rich, velvety eggnog cream.
Ingredients
Pie Shell
- 1 baked 9-inch all-butter pie shell
Cranberry Filling
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 6 tbsp cold water, divided
Gelatin Eggnog Topping
- 1 tbsp unflavored fish gelatin
- 1¾ cups alcohol-free eggnog
- 1 tsp alcohol-free vanilla flavoring
- ½ cup heavy whipping cream
- ⅛ tsp ground cinnamon, for topping
Instructions
- Prepare Cranberry Filling: Whisk the sugar and cornstarch with 2 tablespoons of cold water in a saucepan to create a smooth slurry. Stir in the cranberries and cook over medium heat, stirring frequently, for about 5 minutes until the mixture thickens and the cranberries soften. Remove from heat and allow it to cool for 15 minutes to reach room temperature.
- Bloom and Dissolve Gelatin: Sprinkle the gelatin over the remaining 4 tablespoons of cold water in a small bowl and let it stand for 5 minutes to bloom. Warm the gelatin gently over low heat until it fully dissolves without boiling.
- Mix Eggnog Base: Gradually whisk the dissolved gelatin into the eggnog and vanilla flavoring until well combined. Place the mixture in the refrigerator and chill until it starts to thicken but remains pourable.
- Combine and Layer: Whip the heavy cream to soft peaks, then gently fold it into the thickened eggnog mixture. Spoon the cooled cranberry filling into the baked pie shell evenly, then spread the eggnog cream mixture smoothly over the cranberry layer.
- Chill and Serve: Refrigerate the assembled pie for at least 2 hours until set. Before serving, dust the top lightly with ground cinnamon for a warm aromatic finish.
Notes
- Ensure the cranberry filling is cool before adding the eggnog cream to prevent melting or separation.
- The pie must be chilled thoroughly to allow the gelatin to set properly.
- This recipe uses unflavored fish gelatin; substitute with vegetarian gelatin if preferred.
- Use alcohol-free eggnog and vanilla flavoring to keep the pie non-alcoholic and family-friendly.