Cranberry Meringue Pie
A vibrant cranberry meringue pie featuring tart berries and fluffy meringue topping, perfect for holiday desserts or festive gatherings, appealing to those who enjoy sweet-tart flavors.
Ingredients
Instructions
- In a medium saucepan, cook cranberries in water, stirring until cranberries pop.
- Add raisins to the cranberry mixture.
- Combine 1 3/4 cups sugar and cornstarch; add to the cranberry mixture.
- Cook and stir until mixture thickens and bubbles.
- Stir in chopped walnuts and margarine until margarine melts; cool the filling.
- Beat egg whites until soft peaks form.
- Gradually add 6 tablespoons sugar and continue beating until stiff peaks form.
- Turn cooled filling into a baked pie shell.
- Spread meringue over filling, sealing to the edge of the crust.
- Bake in a 350°F oven for 10 minutes or until golden brown.
Tips & Substitutions
For a smoother filling, ensure all cranberries have popped before adding raisins. You can substitute walnuts with pecans or omit them for a nut-free version. If you prefer a sweeter pie, increase the sugar slightly, or use a blend of brown and white sugar to enhance the flavor. This recipe can also be made with frozen cranberries if fresh are not available.
Serving Suggestions
This pie is a delightful dessert on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. To elevate your presentation, garnish with fresh cranberries or a sprinkle of chopped nuts. It complements holiday meals and is a fantastic addition to any gathering, alongside classic American recipes like Pumpkin Waffles And Cinnamon Syrup.
Storage & Reheating
Store leftover Cranberry Meringue Pie in the refrigerator, covered loosely with plastic wrap or aluminum foil to prevent the meringue from weeping. Consume within 2-3 days for the best texture, as the meringue may become soft over time. To serve leftovers, enjoy them chilled or let them sit at room temperature for about 30 minutes before eating.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Meringue Pie contains roughly 584 calories, with 11g protein, 92g carbohydrates, and 23g fat. It is an excellent source of vitamin C (37% of the Daily Value), dietary fiber (29% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, using a store-bought pie crust can save time and effort. Just bake it according to the package instructions before adding the cooled cranberry filling. This allows for a perfectly crispy crust without the hassle of making one from scratch.
How can I make the meringue more stable?
To achieve a more stable meringue, add a teaspoon of cornstarch to the egg whites as you beat them. This helps the meringue hold its shape better during baking. Also, ensure your mixing bowl is free of grease for optimal volume.
Is there a way to reduce the sugar in this recipe?
You can reduce the sugar by substituting part of it with a sugar alternative, such as stevia or erythritol. However, keep in mind that this may affect the texture and sweetness of the filling. Always taste as you go to achieve the desired flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).