The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Holiday Pie

A holiday recipe contributed by June Guard.

Jump to Ingredients

Ingredients

  • 1 envelope Knox unflavored gelatin
  • ⅓ cup sugar (small print; verify if needed)
  • ¼ teaspoon salt (small print; verify if needed)
  • 2 cups eggnog
  • 1 cup whipped topping
  • 1½ teaspoons vanilla
  • ¼ teaspoon nutmeg (small print; verify if needed)
  • 1 can fruit cocktail, drained (size unspecified)
  • 1 baked 9-inch pie shell

Directions

  1. Mix gelatin, sugar and salt. Gradually stir in eggnog.
  2. Cook over low heat, stirring until gelatin is dissolved. Chill until mixture begins to mound.
  3. Fold in whipped topping, vanilla, nutmeg and drained fruit cocktail.
  4. Pour into prepared baked pie shell and chill approximately 4 hours until set.

Kitchen Notes

The printed recipe uses eggnog, which may contain eggs. Use a commercially prepared pasteurized eggnog for an uncooked or gently warmed filling. Several tiny fractions need confirmation against the original.

Archived recipe, not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by June Guard, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 17. Preserved from Mother's cookbook collection.