Cranberry Rum Pie | The Daily Dish

BetterRecipes : better recipes - better meals

Cranberry Rum Pie

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

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


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.

Leave a Reply

Your email address will not be published. Required fields are marked *