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