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Eggnog Cranberry Pie Recipe


Here's an elegant pie that says “holiday” in every bite. The tart cranberries contrast nicely with the rich gelatin-thickened eggnog filling.

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Rate this recipe 4.5/5 (24 Votes)


  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 6 tablespoons cold water, divided
  • 2 cups fresh or frozen cranberries
  • 1 (9 inch) pastry shell, 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 nutmeg, ground


Servings 6
Cooking time 40mins
Adapted from


Step 1

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.

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