Cranberry Custard Meringue Pie Recipe

Cranberry Custard Meringue Pie Recipe photo by Taste of Home

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I love to serve this pie around the holidays while my family is around. My grandchildren call it the red colored pie with the fluff topping.—Lee Bremson, Kansas City, Missouri

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Cranberry Custard Meringue Pie Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 8 Servings

35 15 50

Ingredients

3 eggs, separated
Pastry for single-crust pie (9 inches)
1-3/4 cups fresh or frozen cranberries
1 tablespoon grated orange peel
1-1/4 cups plus 6 tablespoons sugar, divided
1 cup water
Dash salt
Dash ground cinnamon
4 teaspoons plus 1/4 cup cornstarch, divided
1/4 cup orange juice
2 cups 2% milk, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the cranberries, orange peel, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly.
Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture.
Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight. Yield: 8 servings.

Nutritional Facts 1 piece equals 389 calories, 12 g fat (6 g saturated fat), 94 mg cholesterol, 180 mg sodium, 65 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Custard Meringue Pie in Country Woman Christmas Annual 2008, p54