Cranberry Meringue Pie

Total Time:
5 hr 15 min
35 min
4 hr
40 min

8 servings

  • Crust:
  • 1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • Filling:
  • 1 1/2 teaspoons unflavored gelatin
  • 2 cups Brandied Cranberry Sauce, recipe follows
  • 1/2 cup granulated sugar
  • 1 heaping teaspoon finely grated lime zest
  • 1 tablespoon freshly squeezed orange juice
  • Meringue Topping:
  • 3 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/8 teaspoon fine salt
  • Brandied Cranberry Sauce:
  • 6 cups fresh cranberries
  • 3 cups granulated sugar
  • 2/3 cups brandy
Meringue Topping:
  • Preheat the oven to 350 degrees F.

  • For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.

  • For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.

  • Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.

  • For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.

  • To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.

Brandied Cranberry Sauce:
  • Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week. Yield: About 9 cups

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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    This recipe is featured in:

    Holiday Baking Championship