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Cranberry Custard Meringue Pie

 Cranberry Custard Meringue Pie
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
8 ServingsPrep: 35 min. Bake: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar


  • 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

2 of 2

Cranberry Custard Meringue Pie (continued)

Directions (continued)

  • 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.