Eggnog Cranberry Pie

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 6 tablespoons cold water, divided
• 2 cups fresh or frozen cranberries
• 1 pastry shell (9 inches), baked
• 1 tablespoon unflavored gelatin
• 1-3/4 cups eggnog
• 2 tablespoons rum or 1 teaspoon rum extract
• 1/2 cup heavy whipping cream, whipped
• 1/8 teaspoon ground nutmeg

1. In a large saucepan, combine the sugar, cornstarch and 2 tablespoons water until smooth; stir in cranberries. Cook over medium heat until thickened, stirring occasionally, about 5 minutes. Cool for 15 minutes. Pour into crust; set aside.
2. In a small saucepan, sprinkle gelatin over remaining water; let stand for 5 minutes. Cook and stir over low heat, stirring until gelatin is completely dissolved. Gradually stir in eggnog and rum.
3. Refrigerate until slightly thickened, stirring occasionally, about 5 minutes. Fold in whipped cream; pour over cranberry layer. Refrigerate until set, about 2 hours. Sprinkle with nutmeg.

sugar, cornstarch, cold water, cranberries, pastry shell, unflavored gelatin, eggnog, rum, heavy whipping cream, ground nutmeg

Taken from www.tasteofhome.com/recipes/eggnog-cranberry-pie/ (may not work)