Recipe courtesy of David Bondarchuck

Cranberry Meringue Pie

  • Level: Easy
  • Total: 6 hr (includes chilling time)
  • Active: 1 hr 25 min
  • Yield: 8 servings
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Ingredients

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

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
  4. 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.
  5. 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.
  6. 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:

  1. 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. 
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