Cranberry Meringue Pie
Indulge in the perfect balance of tart and sweet with this stunning Cranberry Meringue Pie, a vibrant twist on a classic dessert. Featuring a rich, silky cranberry filling made from fresh or frozen cranberries, this pie boasts a vibrant burst of flavor, nestled in a pre-baked buttery crust. The signature meringue topping, whipped to glossy perfection, is delicately sweetened and baked until golden, adding an airy finish that contrasts beautifully with the tangy cranberry center. Ideal for holiday gatherings and special occasions, this show-stopping pie is not only visually striking but also brimming with festive flavors. Simple techniques like tempering egg yolks and straining the cranberry puree ensure a smooth, luscious filling that melts in your mouth. Serve it chilled to highlight the zesty cranberry flavor and enjoy a dessert everyone will remember. Perfect for Thanksgiving, Christmas, or any time you crave a colorful treat, this Cranberry Meringue Pie is a must-try!
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Recipe Information
Ingredients
- 1 piece Pre-baked 9-inch pie crust
- 340 grams Fresh or frozen cranberries
- 300 grams Granulated sugar
- 240 ml Water
- 30 grams Cornstarch
- 4 large Egg yolks
- 60 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 4 large Egg whites
- 200 grams Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Ensure your pie crust has been pre-baked and cooled according to its recipe instructions.
In a medium saucepan, combine cranberries, 240ml water, and 200 grams of granulated sugar. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and allow to cool slightly.
Puree the cranberry mixture in a blender or with an immersion blender until smooth. Strain the puree through a fine-mesh sieve back into the saucepan to remove any solids.
In a small bowl, whisk the cornstarch with 60ml of cold water until smooth. Add this slurry to the strained cranberry puree and stir well.
Set the saucepan back over medium heat. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cranberry mixture into the egg yolks while whisking continuously (this process is called tempering). Gradually whisk the tempered yolks back into the saucepan.
Cook the mixture, stirring constantly, until it thickens and begins to bubble, about 2-3 minutes. Remove from heat and stir in unsalted butter and vanilla extract until smooth.
Pour the cranberry filling into the pre-baked pie crust, spreading evenly. Set aside to cool slightly while preparing the meringue.
In a large mixing bowl, use an electric mixer to beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the 200 grams of granulated sugar, a tablespoon at a time, while continuing to beat. Beat until stiff, glossy peaks form.
Spoon or pipe the meringue evenly over the cranberry filling, making sure it touches the edges of the crust to seal. Create peaks with the back of a spoon if desired.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown. Keep an eye on it to avoid over-browning.
Remove the pie from the oven and allow it to cool to room temperature before serving. For best results, refrigerate for at least 2 hours to fully set the filling.
Slice and enjoy your beautiful Cranberry Meringue Pie!
Nutrition Facts
Calories |
4122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 714.0 g | 260% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 522.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 183 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 831 mg | 18% | |
*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.
