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Cranberry Meringue Pie

Total Time

Prep: 30 min. + chilling Bake: 20 min. + cooling


8 servings

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup orange juice
  • 3/4 cup water
  • 3/4 cup sugar
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/3 cup quick-cooking tapioca
  • 2 teaspoons grated orange zest
  • 1/4 teaspoon salt
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 pastry shell (9 inches), baked


  1. Place cranberries in a food processor; cover and pulse until coarsely chopped.
  2. In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
  3. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
  4. Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.
<B>Editor's Note:</B> This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener.

Nutrition Facts

1 piece: 329 calories, 7g fat (3g saturated fat), 5mg cholesterol, 202mg sodium, 64g carbohydrate (0 sugars, 2g fiber), 3g protein.

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