Cranberry Meringue Pie Recipe:
Lemon meringue pie may be the most popular meringue-topped pie, but the lemon curd can be swapped out for nearly any fruit curd to create a delicious meringue pie. During the holiday season, cranberry meringue pie is an especially festive option. Cranberry curd is both delicious and has an eye-catching red color. Because of that rich, red hue, cranberry meringue pie also makes a great Valentine’s day dessert.
Table of Contents
What is Cranberry Meringue Pie?
Cranberry meringue pie is a with a deep red cranberry curd poured into a flaky pie crust and finished with a fluffy, toasted meringue topping. You can think of it as a variation on a classic lemon meringue pie, with bright cranberry flavor in place of lemon. If a flaky pie crust feels intimidating, this pie is just as delicious in an easy homemade graham cracker crust, or in a gingersnap crust for an extra festive twist.
Desserts called “cranberry meringue pie” have been around for quite some time, with the first published recipes appearing in the 1890s. However, these older cranberry meringue pies were quite different from modern versions. Instead of a smooth cranberry curd, the filling was baked directly in the pie shell to create a thick cranberry sauce filling, which was then topped with a baked meringue. This curd-based cranberry meringue pie is a more modern version.
Step-by-Step Cranberry Meringue Pie Recipe:
Crust:
Cranberry meringue pie works equally well in either a fully blind-baked flaky pie crust or a crumb crust. During the holidays, it’s especially festive in a gingersnap crust, which adds warmth and spice that pair beautifully with the bright, acidic cranberry curd.
Cranberry Curd Recipe:
Ingredients
- 20oz Cranberries, frozen or fresh
- 1⅔c Granulated Sugar (335g)
- 2 slivers of Orange Peel
- ¾c Orange Juice
- 6oz Unsalted Butter, cubed (12tbsp)
- 3 Eggs
- 3 Egg Yolks (save the egg whites for the meringue topping)
1.
In a 2-quart pot set over medium-low heat, combine the cranberries, sugar, orange juice, and orange peel.
2.
Continue heating, stirring occasionally, until the cranberries begin to burst. This process takes at least 15 minutes.
3.
In a large mixing bowl, whisk together the eggs and egg yolks.
4.
Set a fine-mesh strainer over a large bowl. Once most of the cranberries have burst and the mixture has been gently simmering for several minutes, begin straining the mixture a little at a time. Use a wooden spoon or rubber spatula to press the cranberries firmly against the strainer, pushing as much liquid through as possible. Discard the remaining cranberry skins, and repeat until the entire mixture has been fully strained.
5.
Transfer the strained cranberry juice mixture into a pitcher or measuring cup with a spout. While whisking the eggs from step 3 vigorously, very slowly pour the hot cranberry juice into the eggs, continuing to whisk until the mixture is fully combined and smooth.
Pro Tip: Tempering Eggs
Tempering eggs is one of the most important steps in custard-style desserts like curds, puddings, and pastry creams. Gentle, even heating helps the eggs thicken the mixture smoothly rather than curdling. To learn more about tempering eggs, read here.
6.
Pour the entire mixture back into the pot and return it to low heat, stirring constantly.
7.
Just as the cranberry curd is about to reach a boil, remove the pot from the heat and immediately whisk in the unsalted butter.
8.
Once the butter has fully melted and been incorporated, strain the cranberry curd through the fine-mesh strainer directly into your prepared pie shell.
9.
Transfer the pie to the refrigerator for at least 3 hours, or until the cranberry curd has fully set.
Meringue Topping:
Ingredients
- 3 large egg whites
- ¾ cup sugar (150g)
- ¼t cream of tartar (optional)
1.
Set up a double boiler by filling a pot with 1 to 2 inches of water and placing a heatproof bowl on top. The bowl should be slightly larger than the pot, with its bottom hovering just above the water. Bring the water to a boil over medium heat.
2.
In the heatproof bowl, whisk together the egg whites, sugar, and optional cream of tartar. Keep the bowl over the double boiler and whisk gently until the mixture reaches 160°F (71°C), using a candy thermometer to check the temperature.
3.
Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
4.
Spread the meringue evenly over the chilled cranberry curd, making sure to seal the edges where the meringue meets the crust.
5.
Toast the meringue:
a. Torch Method (recommended): Use a kitchen torch to brown the peaks of the meringue quickly and evenly.
b. Broiler Method: Place the pie under the broiler, watching carefully, until the meringue begins to turn a golden brown (3-5 minutes).
c. Baking Method: Bake the pie at 350°F for 10–15 minutes, until the meringue begins to brown.
What Fruits Make the Best Curds?
Many fruits make delicious curds that can be used in meringue pies. Citrus fruits are the most commonly used for curds, such as lemon and lime. Why is that? Acidity is critical for creating a smooth, rich, spreadable curd.
Fruit curds also use a significant amount of sugar. When we eat acidic foods, we perceive their flavor as sour, and that acidity plays an important role in balancing sweetness. The natural tartness of acidic fruits helps cut through the sugar in a curd recipe, creating a filling that tastes bright and well balanced.
Some fruits that make delicious curds include:
- Citrus Fruits: Citrus fruits are some of the least sweet, most acidic fruits out there. Lemon and lime are classic fruit curd flavors because of this. Other more unusual citrus fruits that make delicious curds include: sour oranges (used in sour orange pie), meyer lemons, pomelos, grapefruits, yuzus, and kumquats.
- Tropical Fruits: Some tropical fruits also make excellent curds, including pineapple and passionfruit. Both are highly acidic fruits with bold flavors that translate well into curd form.
- Berries: Many berries are naturally acidic and work beautifully in curds. Berries that make excellent curd include cranberries, strawberries, blueberries, and blackberries. More unusual berries that also work well include gooseberries, loganberries, marionberries, and huckleberries.
Other Kinds of Meringue Pie
Almost any pie can be topped with meringue, and in many cases it gives the pie a distinctly vintage feel. That said, there are a handful of pies that are classically associated with a meringue topping.
- Lemon Meringue Pie: Lemon meringue pie is a tried-and-true classic and one of the most well-known meringue pies. It features a sweet-and-sour lemon curd in a flaky pie crust, finished with a layer of toasted meringue.
- Chocolate Meringue Pie: An older variation of chocolate cream pie, chocolate meringue pie replaces the now-classic whipped cream topping with toasted meringue. The result is a lighter topping that contrasts with the rich chocolate pudding filling.
- Pumpkin Meringue Pie: Pumpkin pie can also be finished with meringue. A toasted meringue topping adds lightness and visual contrast to the dense, spiced custard filling.
- Flapper Pie: Flapper pie is a nearly forgotten Canadian pie made with vanilla pudding in a graham cracker crust and topped with toasted meringue. It was most popular in the 1920s.
- Key Lime Pie with Meringue: Key lime pie is the most-searched for pie all year long. Key lime pie is often topped with either whipped cream or meringue.
How to Store Cranberry Meringue Pie
Cranberry curd is best when it’s chilled, and because the pie is topped with a fluffy, egg-based meringue, it must be kept refrigerated. Cover the pie tightly with plastic wrap or store it in a large, airtight container to keep it fresh. Because of the meringue topping, it should be enjoyed within a day or two. Although the curd will keep fresh for up to a week, the meringue will begin to weep and separate after a couple of days.
If you want to make the pie ahead of time, wait to top the pie with meringue until just before serving. The untopped pie will keep well for up to four or five days in the refrigerator, after which the crust will begin to soften. Store the pie in an airtight container or wrapped in plastic wrap, and top the pie with meringue right before serving.
We’d love to see cranberry meringue pie creations! Tag us at @doggone_baking so we can join in the baking fun!
Cranberry Meringue Pie
Ingredients
Crust
Cranberry Curd
- 20 oz Cranberries (565g) frozen or fresh
- 1⅔ cup Granulated Sugar (335g)
- 2 strips Orange Peel
- ¾ cup Orange Juice
- 6 oz Unsalted Butter (12tbsp) cubed
- 3 Eggs
- 3 Egg Yolks save the whites for the meringue topping
Meringue Topping
- 3 Egg Whites
- ¾ cup Granulated Sugar (150g)
- ¼ tsp Cream of Tartar optional
Instructions
Make the Cranberry Curd
- In a 2-quart pot set over medium-low heat, combine the cranberries, sugar, orange juice, and orange peel.
- Continue heating, stirring occasionally, until the cranberries begin to burst. This process should take at least 15 minutes.
- While heating the cranberries, in a large mixing bowl, whisk together the eggs and egg yolks.
- Set a fine-mesh strainer over a large bowl. Once most of the cranberries have burst and the mixture has been gently simmering for several minutes, begin straining the mixture a little at a time. Use a wooden spoon or rubber spatula to press the cranberries firmly against the strainer, pushing as much liquid through as possible. Discard the remaining cranberry skins, and repeat until the entire mixture has been fully strained.
- Transfer the strained cranberry juice mixture into a pitcher or measuring cup with a spout. While whisking the eggs from step 3 vigorously, very slowly pour the hot cranberry juice into the eggs, continuing to whisk until the mixture is fully combined and smooth.
- Pour the entire mixture back into the pot and return it to low heat, stirring constantly.
- Just as the cranberry curd is about to reach a boil, remove the pot from the heat and immediately whisk in the unsalted butter.
- Once the butter has fully melted and been incorporated, strain the cranberry curd through the fine-mesh strainer directly into your prepared pie shell.
- Transfer the pie to the refrigerator for at least 3 hours, or until the cranberry curd has fully set.
Make the Meringue Topping
- Set up a double boiler by filling a pot with 1 to 2 inches of water and placing a heatproof bowl on top. The bowl should be slightly larger than the pot, with its bottom hovering just above the water. Bring the water to a boil over medium heat.
- In the heatproof bowl, whisk together the egg whites, sugar, and optional cream of tartar. Keep the bowl over the double boiler and whisk gently until the mixture reaches 160°F (71°C), using a candy thermometer to check the temperature.
- Immediately transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on high speed until stiff peaks form.
- Spread the meringue evenly over the chilled cranberry curd, making sure to seal the edges where the meringue meets the crust.
- Toast the meringue using a kitchen torch.
