Eggnog Pie with Cranberry Sauce
This healthy custard pie recipe combines the flavors of gingerbread and eggnog into a festive holiday dessert. An easy cranberry sauce balances the sweetness of the pie with a touch of tartness. To lighten the load of holiday baking, each element can be prepared up to 5 days ahead.
Make Ahead Tip: Cover and refrigerate sauce, filling and crust separately for up to 5 days; refrigerate the assembled pie for up to 1 day.
Equipment: 9-inch glass or ceramic pie pan (not deep-dish)
Use nonreactive bowls or pans--stainless-steel, enamel-coated, nonstick or glass--when cooking with acidic foods (citrus, berries, tomatoes) to prevent the food from reacting with the dish. Reactive cookware (aluminum and cast-iron) can impart off colors and/or flavors.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 1 1/2 other carbohydrate, 2 1/2 fat