Eggnog Cranberry Pie

Eggnog Cranberry Pie is a festive and indulgent dessert that brings together the creamy richness of eggnog with the tartness of cranberries, creating a delightful holiday treat. This pie features a smooth, custardy eggnog filling that is perfectly balanced by the tangy bursts of fresh cranberries. Nestled in a flaky pie crust and topped with a sprinkle of nutmeg, this pie is a beautiful and delicious way to celebrate the holiday season. Whether served at a Christmas dinner or a cozy winter gathering, this pie is sure to impress and satisfy.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups eggnog
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour

For Garnish:

• Whipped cream
• Additional ground nutmeg for sprinkling

Instructions:

1. Prepare the crust: In a medium bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes, or until the crust is lightly golden. Set aside to cool.
3. Prepare the cranberries: In a small saucepan, combine the cranberries and 1/2 cup of sugar. Cook over medium heat until the cranberries begin to soften and burst, about 5 minutes. Remove from heat and let cool slightly.
4. Make the filling: In a large bowl, whisk together the eggs, remaining granulated sugar, brown sugar, eggnog, vanilla extract, nutmeg, cinnamon, and flour until smooth and well combined.
5. Assemble the pie: Spread the cooked cranberries evenly over the bottom of the pre-baked pie crust. Pour the eggnog mixture over the cranberries.
6. Bake the pie: Bake in the preheated oven for 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
7. Cool and serve: Allow the pie to cool completely before slicing. Serve with a dollop of whipped cream and a sprinkle of nutmeg.

Enjoy your Eggnog Cranberry Pie as a delightful, festive dessert that’s perfect for the holiday season!