Cranberry Rum Pie

No Comments | Written on December 19, 2012 at 5:00 am , by Kristina Vanni

Can you tell I have holiday desserts on my mind this week? This elegant “Cranberry Rum Pie” is easy to prepare for a family gathering by using a refrigerated pie crust. I love how festive it looks when garnished with sugared cranberries and mint sprigs. Plus, who doesn’t enjoy a dash of rum in their dessert!

Keep reading for the recipe…

This is a chiffon pie, characterized by it light as air texture made with gelatin and beaten egg whites. The pie also has a beautiful layer of cranberry-orange underneath the rum-spiked chiffon.

Festive garnish makes this holiday dessert shine. It’s easy to make frosted cranberries – dip fresh or thawed cranberries individually into water than into sugar. Dry on paper toweling until the sugar makes a beautiful, sugar frosted shell around the cranberries.

Cranberry Rum Chiffon Pie

1 Refrigerated Pie Crust

1 can (14 ounces) Whole Berry Cranberry Sauce

1/4 cup orange juice

1 tablespoon cornstarch

2 egg yolks

1/3 cup sugar

1 envelope unflavored gelatin

1/4 teaspoon salt

1 cup milk

2 tablespoons light rum

2 egg whites

1/4 teaspoon cream of tartar

1/3 cup sugar

1/2 cup chilled whipping cream

Nutmeg

Frosted cranberries

Mint sprigs

1. Bake pie crust in a 10-inch pie pan. Mix cranberry sauce, orange juice and cornstarch in sauce pan. Cook and stir over medium heat until mixture thickens. Boil and stir 1 minute. Cool.

2. Mix egg yolks, 1/3 cup sugar, the gelatin, salt, and milk in saucepan. Cook over medium heat, stirring constantly, just until mixture boils. Place plan in bowl of ice and water or in refrigerator; stir occasionally until mixture mounds when dropped from spoon. Stir in rum.

3. Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; beat until stiff and glossy. Do not underbeat. In chilled bowl, beat cream until stiff; fold gelatin mixture into cream. Carefully fold mixture into meringue.

4. Spread cranberry mixture in bottom of baked pie shell. Spoon gelatin mixture on top; sprinkle lightly with nutmeg. Refrigerate until set, at least 3 hours. Garnish with a dusting of nutmeg, frosted cranberries, and mint sprigs, if desired.

Frosted cranberries

Dip 1/2 cup fresh or thawed cranberries individually in water then in 1/3 cup sugar. Dry on paper toweling.