Cranberry Meringue Pie

Recipe courtesy of David Bondarchuk
Show: Holiday Baking Championship Episode: It's not the Holidays Without Pie
TOTAL TIME: 5 hr 15 min
Prep: 35 min
Inactive Prep: 4 hr
Cook: 40 min
YIELD: 8 servings


    • 1 heaping teaspoon finely grated lime zest
    • 1 tablespoon freshly squeezed orange juice
      • 3 large egg whites, at room temperature
      • 1 cup granulated sugar
      • 1/8 teaspoon fine salt
      • 6 cups fresh cranberries
      • 3 cups granulated sugar
      • 2/3 cups brandy
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      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.
      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

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