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Cranberry Meringue Pie Recipe Festive Holiday Dessert
Emily

Cranberry Meringue Pie

A festive twist on the classic lemon meringue pie, this cranberry version features a tangy cranberry curd filling topped with fluffy toasted meringue. The perfect showstopper for Thanksgiving or Christmas dessert tables.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fresh or frozen cranberries
  • ¾ cup sugar
  • ½ cup water
  • 3 large egg yolks
  • 1 large egg
  • 4 tbsp unsalted butter, cubed
  • 1 tsp orange zest (or lemon zest)
  • 1 pinch salt
  • 1 9-inch pre-baked pie crust (homemade or store-bought; graham cracker works too)
  • 3 large egg whites, room temperature
  • ½ cup sugar
  • ¼ tsp cream of tartar (or small squeeze of lemon juice)
  • ½ tsp vanilla extract

Equipment

  • Saucepan
  • immersion or regular blender
  • fine-mesh sieve
  • Mixing bowls
  • Whisk
  • stand or hand mixer
  • kitchen torch or oven broiler

Method
 

  1. In a medium saucepan, simmer cranberries, sugar, and water over medium heat for 8–10 minutes until berries burst. Blend smooth and strain through fine-mesh sieve.
  2. Whisk yolks and whole egg. Slowly whisk in 1 cup warm cranberry puree to temper. Return to saucepan with remaining puree. Stir in zest and salt.
  3. Cook over medium heat, stirring constantly, 5–7 minutes until thick enough to coat spoon. Remove from heat.
  4. Stir in butter until smooth. Pour curd into pre-baked crust. Press plastic wrap directly on top and chill 2–3 hours or overnight.
  5. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff glossy peaks. Beat in vanilla.
  6. Spread meringue over chilled cranberry curd, sealing edges. Toast with torch or broil 60–90 seconds until golden.

Notes

For a nutty flavor, try a graham cracker or almond flour crust. The cranberry curd can be made a day ahead and chilled overnight. Top with meringue just before serving. Use a kitchen torch for precision or carefully broil to toast.