Go Back
–+ servings

Cranberry Meringue Pie (With Cranberry Curd)

This cranberry meringue pie combines a buttery cookie crust, a smooth and creamy cranberry curd filling, and a generous layer of fluffy, toasted meringue. The tart cranberry filling perfectly balances the sweet meringue, creating a beautiful contrast of flavors and textures in every bite. With its vibrant cranberry color and golden toasted meringue, this elegant pie is a stunning addition to any Thanksgiving or holiday dessert table. It's a fresh and fruity alternative to traditional pumpkin and pecan pies.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Resting time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 9-inch pie pan

Ingredients
 
 

COOKIE CRUST

  • 200 g digestive cookies
  • 3 ½ teaspoon granulated sugar
  • 75 g butter melted

CRANBERRY CURD

  • 300 g cranberries fresh or frozen
  • 2 tablespoon water
  • Zest of 1 orange
  • 3 tablespoon orange juice
  • 250 g granulated sugar
  • 2 egg
  • 3 egg yolks save the egg white for the meringue
  • 150 g butter cold cut into smaller pieces

MERINGUE

  • 180 g egg whites about 6-7 egg whites
  • 360 g granulated sugar
  • 1 teaspoon vanilla bean paste

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

COOKIE CRUST (prepare the day before)

  • Preheat the oven at 180ºC/355ºF conventional oven.
  • In a food processor, blend the digestive cookies and granulated sugar together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
    200 g digestive cookies, 3 ½ tsp granulated sugar, 75 g butter
  • Add the cookie crumbs to the pie pan and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s packed together and flattened out.
  • Bake it for 15 minutes. Then let it cool down while making the curd.

CRANBERRY CURD (prepare the day before)

  • Keep the oven on, but reduce the oven heat to 175ºC/ 350ºF.
  • In a medium sized saucepan add the cranberries and 2 tablespoon water. Heat them up on medium heat while stirring until the cranberries start to burst and they have all softened.
    300 g cranberries, 2 tbsp water
  • Take the cranberries of the heat and add orange zest, orange juice, sugar, eggs, and egg yolks to the saucepan. Place it back on medium heat and constantly whisk the curd, while heating it up until it starts to thicken and it reaches 77°C to 82°C (170°F to 180°F).
    Zest of 1 orange, 3 tbsp orange juice, 250 g granulated sugar, 2 egg, 3 egg yolks
  • Then take it off the heat, and pour it through a sieve over a bowl, to remove the larger cranberry pieces.
  • Then add the cold cubed butter and with a rubber spatula stir it together with the curd. Then, using an immersion blender, blend it until smooth. Pour the curd into the crust and place it in the oven. Bake it for 20-22 minutes. It should have a jelly like jiggle when finished baking.
    150 g butter cold cut into smaller pieces
  • Let it rest at room temperature for 1 hour before placing it in the fridge for 5-6 hours or preferably overnight.

MERINGUE (best to make on the day of serving)

  • In a mixing bowl of your stand mixer, add the egg whites and sugar. Place the bowl over a saucepan of simmering water, making sure the water does not touch the bowl. With the whisk attachment to your mixer, constantly stir around the mixture until the sugar granules have melted together with the egg whites and it reaches a temperature of 71°C (160°F).
    180 g egg whites, 360 g granulated sugar
  • Take it off the heat and place it in your stand mixer, and let it mix for 5-6 minutes or until the meringue creates stiff peaks. Then add the vanilla and whisk it in.
    1 tsp vanilla bean paste
  • Add the meringue on top of the pie and using a kitchen blowtorch, torch the meringue until golden.
  • Keep refrigerated before eating.

Nutrition

Carbohydrates: 83gProtein: 17gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 107mgSodium: 511mgPotassium: 285mgFiber: 2gSugar: 70gVitamin A: 669IUVitamin C: 7mgCalcium: 43mgIron: 1mg
Keyword cranberries, Meringue, pie
Tried this recipe?Let us know how it was!