Eggnog Cranberry Cloud Pie

Recipe by: Katya Higgins

Light and fluffy eggnog filling with a bit of sourness of cranberry jelly!

Make This Recipe

Crust:

9 ounces graham crackers about 16 & ½ full graham cracker sheets

½ cup Unsalted Butter, melted

Filling:

24 large marshmallows

½ cup full-fat dairy eggnog

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup heavy whipping cream

1 can of cranberry jelly

In a heavy saucepan, combine marshmallows, two egg yolks and eggnog over low heat.
Cook, stirring constantly until marshmallows are melted and mixture is smooth.
Remove from heat. Stir in vanilla, salt.
Cool 30 minutes, stirring several times.
While you’re waiting for the marshmallow mixture to cool, whip the heavy cream using a hand mixer or a stand mixer, until medium peaks form.
Fold whipped cream into the marshmallow mixture.
Spread the cranberry jelly on the bottom of the crust. Spoon the filling on top of the cranberry layer, smoothing the top so it’s pretty.
Refrigerate the pie, covered, for 8 hours or overnight.
Serve topped with whipped cream if desired