Buzz
Cranberries are often the one ingredient that adds a delightful burst of acidity to Thanksgiving and Christmas meals. That's why I've always thought they deserve a place on the dessert table as well. This year, I finally gave in to a constant craving for a pie twist: What if I made a cranberry version of lemon meringue pie?
Got some leftover cranberries from Thanksgiving sitting in the freezer? Trust me, cranberry meringue pie is the absolute best way to use them. Even if you don’t have any leftovers, grab an extra bag—this pie is worth it. The vibrant magenta filling and the delicate toasted meringue swirls will leave your guests in awe. And when they take a bite, they’ll fall in love with the perfect combination of tart cranberry curd, buttery crust, and fluffy Swiss meringue. It’s unlike any other holiday pie, which is exactly why you should make it.
The best part is that cranberry meringue pie is surprisingly easy to make, especially considering how stunning it looks. The filling is a simple, no-bake cranberry curd made with egg yolks and cornstarch. Just cook it on the stove, pour it into a prepared crust (or a homemade one, if you’re feeling fancy), and let it cool. Then, top it off with a quick Swiss meringue made with vanilla and salt. This sturdier meringue uses up leftover egg whites and will hold up beautifully, so your pie will remain picture-perfect for the dessert course.
Cranberry Meringue Pie
Feel free to use any type of pre-made or homemade crust for this pie. My personal favorite is the extra-flaky pie dough recipe from Smitten Kitchen (I prepare it in the stand mixer), but a Ritz cracker crust, pretzel crust, or even a store-bought graham cracker crust would work wonderfully. Just make sure to par-bake it if required.
For the Filling:
1 12-ounce bag of whole cranberries, fresh or frozen
3/4 cup of water
1 cup of granulated sugar
3 large egg yolks
3 tablespoons of cornstarch
4 tablespoons of cold salted butter, cubed
1 8- or 9-inch pie crust, any kind, par-baked if necessary
For the Meringue:
3 large egg whites
2/3 cup (135 grams) granulated sugar
A generous pinch of salt
A generous splash of vanilla extract
To prepare the filling, combine the cranberries, water, and sugar in a medium saucepan with a lid. Cover the pot and bring the mixture to a boil over medium-high heat. Let it boil for 3-5 minutes, or until the cranberries break down completely, and the mixture thickens into a gloopy consistency.
While the cranberries are cooking, whisk together the egg yolks and cornstarch in a large mixing bowl. Once the cranberries are done, pour the mixture from the saucepan through a fine mesh sieve into the bowl with the egg yolks and cornstarch. Stir and press on the solids in the sieve to extract every drop of liquid, then scrape any remaining liquid from the sieve into the bowl.
Whisk the cranberry, egg, and cornstarch mixture together well, then pour it back into the saucepan. Bring to a boil over medium heat, whisking constantly. Let it boil for 3 full minutes while stirring. Once done, gradually whisk in the butter, piece by piece, until fully incorporated. Pour the filling into a prepared pie crust and let it cool on a rack at room temperature until the pan is no longer warm to the touch. Then, refrigerate overnight (or for about three hours if you're in a rush and like to live on the edge).
To make the meringue, combine the egg whites and sugar in the bowl of your stand mixer, then set it over a small saucepan of simmering water. Stir with a flexible spatula until the sugar dissolves completely and the mixture becomes slightly foamy. Next, add the salt and vanilla, then whip until stiff peaks form. Spread the meringue on top of the cooled pie in any pattern you prefer. Toast it with a culinary blowtorch or under the broiler, and it’s ready to serve.
