Cherry Meringue Pie
Indulge in the perfect balance of tart and sweet with this irresistible Cherry Meringue Pie, a show-stopping dessert that's as delightful to eat as it is to make. Featuring a flaky 9-inch pie crust filled with a luscious cherry filling made from vibrant tart cherries and a touch of vanilla, this pie is crowned with a cloud-like meringue that's whipped to stiff, glossy peaks and kissed with a golden-brown finish. The contrast of the tangy cherry base and the light, airy meringue creates a symphony of flavors and textures in every bite. Ready in under an hour, this stunning dessert is ideal for special occasions or as an impressive treat for family gatherings. Serve it as a centerpiece dessert or pair it with a dollop of whipped cream for an extra touch of decadence. Perfect for fans of fruit-filled pies and meringue-topped confections alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 2 cups Canned tart cherries (packed in water, drained)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1.5 cups Water
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie pan and crimp the edges if desired. Prick the bottom of the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 10 minutes, then set it aside to cool completely while you prepare the filling and topping.
In a medium saucepan, combine the drained cherries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Pour the cherry filling into the cooled pie crust and spread it evenly. Set aside.
In a clean mixing bowl, use a hand mixer or stand mixer to beat the egg whites and cream of tartar on medium speed until frothy.
Gradually add the powdered sugar, 1 tablespoon at a time, continuing to beat the egg whites on high speed until stiff peaks form and the mixture is glossy.
Spread the meringue over the cherry filling, ensuring it touches the edges of the pie crust to seal in the filling.
Use the back of a spoon to create decorative swirls and peaks in the meringue.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is lightly browned.
Remove the pie from the oven and let it cool completely at room temperature before slicing and serving.
Serve the pie as is or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 459.6 g | 167% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 311.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1236 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
