Recipe adapted from Knox Gelatin, 1956
I used a set of snowflake plunger cutters to make decors for this pie. If you’d like to do the same you’ll need this set of cutters and one extra scratch pie crust, or use 1/2 box of refrigerated pie dough. Bake the cookies at 400°F for 8-10 minutes or until well-browned. Let the shapes cool completely before decorating the pie.
9-inchdeep dish pie shell or scratch-made pie crust
14oz.1 can can fruit cocktail
2envelopes.25oz each unflavored powdered gelatin
2 1/2cups595 ml commercially prepared eggnog
1/2cup100g granulated sugar
1cup240 ml heavy whipping cream
Pie crust cookie decorsoptional (see headnote)
Prepare and bake pie shell according to directions; set aside at room temperature to cool.
Drain fruit cocktail thoroughly and reserve 1/2 cup (120 ml) of the syrup. Whisk gelatin into the syrup and let stand until thickened.
Meanwhile, place the eggnog and sugar into a saucepan and place over medium heat. Cook until the sugar dissolves and the mixture is hot but not boiling. Stir the gelatin into the eggnog and stir until gelatin dissolves. Stir in the salt and vanilla. Remove from heat and let cool until barely warm.
In the bowl of a stand mixer using a whisk attachment, whip the heavy cream until stiff peaks form. Fold the whipped cream into the eggnog mixture. Pour the eggnog mixture into the prepared pie crust and then scatter reserved drained fruit cocktail over the pie (the fruit will sink and disappear under the eggnog filling). Refrigerate 2 to 4 hours, or until the pie is firm and does not jiggle in the center when the pan is moved. Decorate cooled pie if using pie crust cookies, and serve slices chilled.