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(10
servings)
Ingredients:
Crust:
1-1/3cups chocolate wafer crumbs
2 Tbsp. sugar
¼ cup butter, melted
Filling:
1 envelope unflavored gelatin
¼ cup water
1/3 cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups Longmont
Dairy Eggnog
1 teaspoon vanilla extract
½ teaspoon rum extract
1 cup whipping cream, whipped
Topping:
1 cup whole berry cranberry sauce
½ cup whipping cream
2 tablespoons powdered sugar
Instructions:
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
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