Print

Cranberry Meringue Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cranberry Meringue Pie is a festive holiday dessert featuring a flaky all-butter pie crust filled with a vibrant homemade cranberry orange curd and topped with a fluffy, fluffy meringue. Its tart and sweet flavors, combined with a pillowy meringue topping, make it a delightful alternative for those who love classic lemon meringue pie.

Ingredients

Pie Crust

  • 1/2 recipe Flaky All-Butter Pie Crust

Cranberry Orange Curd

  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1/4 cup fresh orange juice (about 1 large orange)
  • 1 tablespoon orange zest (from about 1 large orange)
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 2 large egg yolks

Meringue Topping

  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/8 teaspoon kosher salt

Instructions

  1. Make and blind bake the pie crust: Prepare your pie dough according to your recipe up to chilling. Preheat the oven to 375°F. Roll the chilled dough into a 12-inch disc about 1/8 inch thick and fit into a pie dish. Trim excess dough to about 1 inch overhang and crimp edges. Line with parchment and fill with pie weights or dried beans to prevent shrinking. Bake for 15 minutes, remove weights and parchment, prick crust with a fork, and bake for another 7–8 minutes until beginning to brown. Set aside and reduce oven to 350°F.
  2. Make the cranberry curd: In a medium saucepan, combine cranberries, sugar, orange juice, and zest. Simmer over medium heat about 10 minutes until berries pop and mixture thickens. Optionally puree with an immersion or standard blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing to get as much smooth puree as possible; discard solids. Whisk softened butter into hot mixture one tablespoon at a time. In a separate bowl, whisk eggs and yolks, then temper by slowly adding 1 cup hot cranberry mixture, whisk smooth. Return egg mixture to cranberry mixture, whisk, then cook over low heat whisking frequently until thickened and barely bubbling (about 10 minutes). Remove from heat.
  3. Make the meringue: In a clean bowl or stand mixer, beat egg whites and cream of tartar on medium speed for 1 minute, then high for 4 minutes until soft peaks form. Gradually add sugar and salt on high speed and beat 2 more minutes until stiff peaks form.
  4. Assemble the pie: Pour the hot cranberry curd evenly into the baked pie crust. Spread the prepared meringue over the curd reaching all edges to seal to the crust. Use the back of a spoon to create decorative swirls if desired.
  5. Bake the assembled pie: Place the pie on the bottom rack of the oven and bake at 350°F for 20–22 minutes until meringue is browned. Tent with foil as needed to prevent over-browning.
  6. Cool and chill: Remove the pie from the oven and cool on a wire rack for 1 hour. Transfer to the refrigerator and chill for at least 4 hours before slicing and serving to let the curd set fully.

Notes

  • Use fresh cranberries for the brightest flavor and best texture in the cranberry curd.
  • Tempering the eggs is important to prevent curd from scrambling while cooking.
  • Pureeing and straining the cranberry mixture ensures a smooth curd without skins.
  • Ensure the meringue touches the crust edges to prevent shrinking during baking.
  • Tent the meringue with foil if it browns too quickly in the oven for even coloring.
  • Chilling the pie before serving allows the curd to set properly for clean slices.

Find it online: https://marthatasty.com/cranberry-meringue-pie-recipe/