There’s something magical about cranberry meringue pie that makes it my go-to holiday showstopper. That perfect balance of tart cranberries and sweet, pillowy meringue gets me every time! I’ll never forget the first time I made this pie – my family went wild for how the vibrant red filling plays off the golden meringue peaks. Unlike other pies that can feel heavy, this one has this bright, almost festive quality that just screams special occasion. What I love most is how the cranberries soften while baking but keep just enough of their signature zing to cut through the sweetness. Trust me, once you try this cranberry meringue pie, it’ll become your new tradition too.

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Why You'll Love This Cranberry Meringue Pie

This isn't just any pie – it's the holiday showstopper you didn't know you needed! Here's why it'll steal the show:

That tart-sweet magic: The cranberries give you that perfect punch of tartness balanced by sweet meringue clouds
Looks as good as it tastes: That ruby-red filling with golden meringue peaks? Pure edible artwork!
Lighter than traditional pies: No heavy custard here – just bright, festive flavors that won't weigh you down
Conversation starter: Forget pumpkin – this unexpected twist on classic meringue pie will have everyone asking for your recipe

Honestly? I make this every Thanksgiving just to watch people's faces light up when I bring it to the table.

Ingredients for Cranberry Meringue Pie

Here’s everything you’ll need to make this beauty:

1 9-inch pie crust, pre-baked (store-bought or homemade works!)
2 cups fresh cranberries (trust me, fresh is best here)
1 cup granulated sugar
1/2 cup water
3 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
2 tablespoons unsalted butter
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar (for the meringue)

Ingredient Notes & Substitutions

If you’re in a pinch, frozen cranberries can work, but fresh give the best flavor and texture. For the cornstarch, you can swap in arrowroot powder if needed. And while I love the richness of unsalted butter, salted butter works too – just skip the extra salt in the filling. Don’t skip the cream of tartar, though – it’s the secret to that perfect, fluffy meringue!

How to Make Cranberry Meringue Pie

Alright, let’s get to the good stuff! Making this pie is easier than you think, but there are a few key steps that make all the difference:

Preheat that oven! Set it to 350°F (175°C) so it’s ready to go when you are.
Cook those cranberries: In a saucepan, combine the cranberries, 1 cup sugar, and water. Cook over medium heat, stirring occasionally, until the cranberries burst open – about 8-10 minutes. You’ll hear them pop!
Thicken it up: Mix the cornstarch and salt, then stir into the cranberry mixture. Keep cooking until it thickens to a jam-like consistency, about 2-3 minutes more.
Temper those yolks: Beat the egg yolks in a small bowl. Now, here’s the trick – slowly drizzle a spoonful of the hot cranberry mixture into the yolks while whisking (this prevents scrambled eggs in your pie!). Then stir the tempered yolks back into the saucepan.
Butter makes it better: Cook for 1 more minute, then remove from heat and stir in the butter until melted and smooth. Pour this gorgeous ruby filling into your pre-baked crust.
Meringue time! In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff, glossy peaks form – this should take about 3-4 minutes.
Bake to golden perfection: Pile the meringue onto the filling, making sure to seal it right to the crust edges. Bake for 12-15 minutes until the meringue tips turn golden brown.

The hardest part? Waiting for it to cool before slicing! But trust me, that first bite of tart cranberry and sweet meringue is worth every minute.

Tips for Perfect Meringue

Meringue can be tricky, but here’s how to nail it every time: Use room-temperature egg whites – they whip up better than cold ones. Make sure your bowl and beaters are completely grease-free. And that sealing to the crust edges? Non-negotiable – it keeps the meringue from shrinking as it cools!

Serving & Storing Cranberry Meringue Pie

Here’s the hardest part – you’ve gotta let this beauty cool completely before slicing, about 2 hours. I know, I know! But cutting into it warm is a one-way ticket to soupy pie disaster. Once cooled, store any leftovers in the fridge, loosely covered with plastic wrap. It’ll keep beautifully for 2-3 days – if it lasts that long! The meringue might weep a bit after refrigeration, but that’s normal. Just give it a quick room-temperature rest before serving again.

Cranberry Meringue Pie Variations

Want to mix things up? Try these fun twists on the classic: Stir orange zest into the cranberry filling for a citrusy kick – it’s magical with the tart berries. Feeling adventurous? Swap the meringue for whipped cream (just add a sprinkle of cinnamon on top!). For nut lovers, a handful of chopped pecans in the crust adds the perfect crunch. My Thanksgiving crowd goes wild for the orange version – it tastes like Christmas in every bite!

Cranberry Meringue Pie FAQs

Can I use canned cranberry sauce instead of fresh cranberries?
Oh honey, I wouldn’t! The canned stuff is way too sweet and lacks that bright tartness fresh cranberries bring. If you’re desperate, maybe use half canned and half fresh – but really, fresh is best here. You’ll thank me when you taste the difference!

How do I prevent a soggy crust?
Two words: pre-bake that crust! A quick 10-minute bake before adding the filling makes all the difference. Also, make sure your filling is nice and thick before pouring it in – that cornstarch is your best friend against sogginess.

Why did my meringue weep?
This usually happens if you didn’t seal it to the crust edges properly (no gaps allowed!) or if the pie cooled too quickly. Let it cool gradually at room temp – no fridge until it’s completely cooled! And always use cream of tartar; it stabilizes the meringue like magic.

Can I make this ahead of time?
You bet! The filling can be made 1 day ahead and stored in the fridge (just warm it slightly before pouring into the crust). But do the meringue day-of for that perfect fluffy texture. Nobody likes a deflated meringue!

Nutritional Information

Just so you know – these numbers are estimates (but pretty close!). One glorious slice of cranberry meringue pie packs about 320 calories, with 42g sugar and 10g fat. Not bad for a holiday indulgence, right? The cranberries even sneak in 2g fiber per serving – that counts as healthy in my book!

Share Your Cranberry Meringue Pie

I’d love to see your masterpiece! Snap a pic, tag me, or leave a comment with how it turned out. Did your family go wild for it too? Let me know – I’m cheering you on!