Recipe courtesy of David Bondarchuck
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Cranberry Meringue Pie
Total:
6 hr
Active:
1 hr 25 min
Yield:
8 servings
Level:
Easy
Total:
6 hr
Active:
1 hr 25 min
Yield:
8 servings
Level:
Easy

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

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. 

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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