This Cranberry Meringue Pie is a stunning dessert perfect for the holiday season, combining the tangy freshness of cranberries with a silky, buttery curd and topped with a cloud of sweet meringue. With its vivid colors and striking layers, this pie is as beautiful as it is delicious. Each bite offers the bright tartness of cranberry curd, perfectly balanced with the sweetness of the meringue and the buttery crunch of a flaky pie crust.

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Why You’ll Fall in Love with Cranberry Meringue Pie

The tart cranberry curd pairs beautifully with the sweet, fluffy meringue. This pie is a wonderful way to showcase seasonal cranberries, adding a festive touch to any dessert table. The cranberry curd is smooth and tangy, while the meringue topping is light, airy, and sweet, creating a perfect contrast of textures and flavors.

What Makes This Pie So Special?

The vibrant cranberry curd, with its tangy, citrus notes, is complemented by the light, sweet meringue topping. The buttery, flaky pie crust adds a sturdy base, creating the perfect balance of flavor and texture in every bite. This pie is a showstopper for any occasion, especially during the holidays when cranberries are at their peak.

Nutritional Information (Per Serving, Based on 8 Slices)

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 52g
• Protein: 5g
• Sugar: 36g
• Sodium: 210mg

Serving Suggestions

Cranberry Meringue Pie is delightful served cold, making it a perfect dessert to enjoy after a hearty meal. You can garnish it with fresh cranberries or a light dusting of powdered sugar for a festive touch. Serve alongside a cup of hot tea or coffee for the perfect balance of flavors.

Storage and Freezing Tips

• Storage: Store the pie in the refrigerator for up to 3 days. The meringue may lose some of its volume over time, but the pie will remain delicious.
• Freezing: While meringue doesn’t freeze well, you can freeze the pie without the meringue. After thawing, top it with freshly made meringue and bake as directed.

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Cranberry Meringue Pie Recipe

Ingredients:

For the Pie Crust:

• ½ recipe Flaky All-Butter Pie Crust (or your favorite homemade or store-bought crust)

For the Cranberry Curd:

• 12 ounces fresh cranberries
• 1 cup granulated sugar
• ¼ cup fresh orange juice (about 1 large orange)
• 1 tablespoon orange zest (about 1 large orange)
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 large egg yolks

For the Meringue:

• 5 large egg whites
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ⅛ teaspoon kosher salt

Instructions:

1. Prepare and blind bake the pie crust: Preheat the oven to 375°F. Roll out the chilled pie dough to a 12-inch disc and transfer it to a pie dish. Trim the overhang to 1 inch and crimp the edges. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the parchment and weights, prick the crust with a fork, and bake for another 7–8 minutes, or until lightly browned. Reduce the oven temperature to 350°F.
2. Make the cranberry curd: Combine cranberries, sugar, orange juice, and orange zest in a saucepan. Bring to a simmer and cook for about 10 minutes, until the berries pop and the mixture thickens. Optionally, blend the mixture with an immersion blender or regular blender until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.Whisk the softened butter into the strained cranberry mixture, one tablespoon at a time, until fully incorporated. In a separate bowl, whisk together the eggs and egg yolks. Gradually whisk a cup of the hot cranberry mixture into the eggs to temper them, then return the egg mixture to the cranberry mixture and whisk together. Cook the mixture over low heat, whisking constantly, until thickened, about 10 minutes. Set aside.
3. Make the meringue: In a large bowl, beat the egg whites and cream of tartar on medium speed for 1 minute, then increase to high speed and beat for 4 minutes until soft peaks form. Gradually add the sugar and salt, continuing to beat until stiff peaks form, about 2 more minutes.
4. Assemble the pie: Pour the hot cranberry curd into the baked pie crust. Spoon the meringue over the hot curd, spreading it to the edges of the crust. Use the back of a spoon to create decorative swirls in the meringue. Bake the pie on the bottom rack at 350°F for 20–22 minutes, until the meringue is golden brown. If the meringue begins to brown too quickly, tent the pie with aluminum foil.
5. Cool and serve: Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing and serving. Enjoy the perfect balance of tart, sweet, and creamy!

Extra Tips:

• For a deeper flavor, try using blood orange juice and zest in the cranberry curd.
• Ensure the pie is well-chilled before serving for the best texture and flavor.