Cranberry Meringue Pie Eating Well Magazine
Brighten your dessert table with the stunning Cranberry Meringue Pie from Eating Well Magazine—a mouthwatering twist on the classic lemon meringue pie. This holiday-ready showstopper features a vibrant, tangy-sweet cranberry curd nestled inside a golden 9-inch baked pie crust, perfectly complemented by a pillowy cloud of golden-tipped meringue. Made with fresh cranberries, this pie not only delivers bold flavor but also an eye-catching pop of color that's perfect for festive gatherings. The silky cranberry filling is balanced by the delicate sweetness of the meringue, which is whipped to glossy perfection with cream of tartar and powdered sugar. A surprisingly simple recipe with a total prep and cook time of under an hour, this pie is perfect for impressing guests without the stress. Serve it at your next holiday feast, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 1 9-inch, baked (homemade or store-bought) Pie crust
- 3 cups Fresh cranberries
- 1.5 cups Water
- 1.25 cups Granulated sugar
- 4 large Egg yolks
- 3 tablespoons Cornstarch
- 3 tablespoons Butter
- 1 teaspoon Vanilla extract
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
Prepare and bake a 9-inch pie crust according to your recipe or package instructions. Allow the crust to cool completely.
In a medium saucepan over medium heat, combine cranberries and water. Bring to a simmer and cook until the cranberries burst and soften, about 10 minutes. Use an immersion blender or food processor to blend the cranberry mixture until smooth. Strain to remove any skins if desired.
Return the cranberry puree to the saucepan. Add granulated sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 5-7 minutes.
Remove the cranberry curd from the heat and stir in butter and vanilla extract until smooth. Pour the curd into the baked pie crust, spreading it evenly. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add powdered sugar and continue beating on high speed until stiff, glossy peaks form.
Spoon or pipe the meringue over the cranberry curd, spreading it to the edges of the crust to seal it. Use the back of a spoon to create decorative peaks or swirls.
Bake the pie in the preheated oven for 8-10 minutes, or until the meringue is golden brown.
Allow the pie to cool to room temperature before serving. Refrigerate any leftovers.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 42.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 122 mg | 3% | |
*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.
