Description
A delicious cranberry meringue pie with a tart cranberry filling and fluffy meringue topping.
Ingredients
Scale
- 1 9-inch pie crust, pre-baked
- 2 cups fresh cranberries
- 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
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, combine cranberries, 1 cup sugar, and water. Cook over medium heat until cranberries burst.
- Mix cornstarch and salt, then stir into cranberry mixture. Cook until thickened.
- Beat egg yolks, then temper with a small amount of hot cranberry mixture. Stir yolks into saucepan.
- Cook for 1 minute, then remove from heat. Stir in butter and pour into pie crust.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form.
- Spread meringue over filling, sealing to edges. Bake for 12-15 minutes until golden.
Notes
- Use fresh cranberries for best flavor.
- Make sure meringue seals to crust edges to prevent shrinking.
- Cool pie completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 42g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
