Cranberry Eggnog Pie

Crust:
1 1/3 cups chocolate wafer crumbs
2 Tbsp. sugar
1/4 cup butter, melted

Filling:
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups Longmont Dairy Eggnog
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1 cup whipping cream, whipped

Topping:
1 cup whole berry cranberry sauce
1/2 cup whipping cream
2 tablespoons powdered sugar

Crust: Preheat oven to 350º degrees F. Combine all ingredients. Press on bottom and sides of 9-inch pie pan. Bake 5 minutes. Cool completely.

Filling: Sprinkle gelatin into the water to soften. Combine sugar, cornstarch, and salt in saucepan. Stir in Eggnog. Cook over medium heat, stir constantly, until thickened. Cook 2 more minutes. Remove from heat; stir in softened gelatin until dissolved. Stir in extracts. Chill until mixture mounds when dropped from a spoon (about 45 minutes). Fold in whipped cream. Pour into cooled crust and chill several hours.

Topping: Just before serving, spread cranberry sauce to within 1 inch of pie edge. Beat whipping cream in chilled bowl until foamy. Gradually add sugar, beating until soft peaks form. Pipe through a pasty tube around edge of pie. Serve immediately.

From the MOOO News’ Recipe Archives