Fruit Cocktail Eggnog Pie
Free the oven from hectic holiday baking by preparing this almost no-cook pie.
1 (16-ounce) can fruit cocktail in heavy syrup
1 (0.25-ounce) packet unflavored gelatin
1 1/2 cups eggnog
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup heavy cream, whipped
1 (9-inch) baked pie shell or graham cracker crust
- Drain can of fruit cocktail; reserve syrup.
- In a bowl, combine 1/2 cup of the reserved syrup and 1 package unflavored gelatin. Set over boiling water in a double boiler and stir until dissolved. Remove from the heat.
- In another bowl, pour gelatin mixture into 1 1/2 cups eggnog and stir. Add salt, vanilla, and almond extract. Refrigerate until thickened, about 1 hour.
- Whip 1 cup cream until stiff then fold into the gelatin mixture with drained fruit cocktail. Refrigerate again for 10 minutes. Spoon into baked pie shell. Chill for 2 hours prior to serving.
Makes 8 servings.