Cranberry Meringue Pie

Cranberry Meringue Pie. Up your pie game with this delicious twist on a classic! Slightly tart cranberry filling is topped with a toasted meringue for the perfect dessert recipe!

Course Desserts

Cuisine American

Keyword Christmas, cranberry, dessert, pie, Thanksgiving

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 342kcal

Author Jesseca

Equipment

Ingredients

1¼ cup sugar divided
1 cup water
4 cups fresh cranberries washed and dried
1 tablespoon orange liquor optional
3 large eggs divided
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
1/4 teaspoon cream of tartar
9 " pie crust baked

US Customary - Metric

Instructions

Combine the water and 1 cup of sugar in a heavy bottom saucepan and cook on high heat until the sugar is dissolved.
Stir in the cranberries and orange liquor. Lower the heat to medium and cook 10 minutes making sure to stir occasionally.
While your cranberries are cooking down, combine the egg yolks, cornstarch, and salt in a small bowl. Whisk until smooth. Stir in a small amount of the hot cranberry mixture making sure to mix quickly to temper the eggs.
Add the yolk mixture to the saucepan and simmer 5 minutes or until the filling has thickened.
Stir in the vanilla extract and butter and transfer to your pie crust.
In a mixing bowl whisk the egg yolks and cream of tartar until foamy. Add the sugar and continue to beat until stiff peaks form.
Spread over your pie and broil until the top is browned.

Nutrition