1 cup whole berry cranberry sauce
½ cup whipping cream
2 tablespoons powder sugar
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
Crust: Preheat
oven to 350 degrees F. Combine all ingredients. Press
onto bottom and sides of 9- inch pie plate. Bake 5
minutes. Cool completely.
Filling: Sprinkle
gelatin over water to soften. Combined 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 whipped 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.
