Eggnog Cranberry Cloud Pie

Prep Time
15 mins.
Cook Time
35 mins.
Recipe by:

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

Make This Recipe



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

½ cup Unsalted Butter, melted


24 large marshmallows

½ cup full-fat dairy eggnog

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup heavy whipping cream

2 Eggland's Best eggs, large

1 can of cranberry jelly


  1. In a heavy saucepan, combine marshmallows, two egg yolks and eggnog over low heat.
  2. Cook, stirring constantly until marshmallows are melted and mixture is smooth.
  3. Remove from heat. Stir in vanilla, salt.
  4. Cool 30 minutes, stirring several times.
  5. 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.
  6. Fold whipped cream into the marshmallow mixture.
  7. 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.
  8. Refrigerate the pie, covered, for 8 hours or overnight.
  9. Serve topped with whipped cream if desired


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 15
Calories 215
Fat 13g
Saturated Fat 13g
Cholesterol 40mg
Sodium 142mg
Carbohydrates 22g
Dietary Fiber 1g
Protein 2g