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–+ servings
Eggnog Ruffle Cranberry Pie

Eggnog Ruffle Cranberry Pie

Crispy and delicate buttered phyllo is baked in a warm spiced eggnog custard.
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Prep Time 15 minutes
Cook Time 49 minutes
Course Dessert
Servings 8

Equipment

  • 1 pastry brush
  • 1 10" round baking dish
  • 1 mixing bowl

Ingredients
  

  • 10-12 sheets phyllo dough, defrosted
  • 1 stick butter, melted
  • 1 1/2 cups eggnog
  • 3 eggs
  • 1/2 cup sugar
  • 2 oz brandy
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup cranberries, halved
  • powdered sugar for serving

Instructions
 

  • Preheat the oven to 400 degrees.
  • Butter a 10" round baking dish and set aside.
  • Place a sheet of phyllo on your work surface. Brush it with butter and scrunch it up like an accordion. Place around the edge of the baking dish, or you can start in the center.
  • Repeat the process with the remaining sheets of phyllo. If not working fast lightly cover your phyllo dough with damp kitchen towel or paper towel.
  • Bake the phyllo for 20 minutes or until golden brown.
  • Whisk together the sugar, eggnog, brandy, and spices.
  • Sprinkle the cranberries over the phyllo. Pour the custard over the top.
  • Allow the eggnog ruffle cranberry pie to bake for 30 minutes, or until the custard is set.
  • Dust powdered sugar over the top before serving.
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