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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- 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 zest, 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.
Nutrition Facts : Calories 389 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 180mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
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[email protected]This recipe is a keeper! I'll definitely be making this pie again and again.
Pamela Mastbergen
[email protected]I'm not sure what went wrong, but my pie didn't turn out. The custard was runny and the meringue topping was rubbery.
mayling Gomes
[email protected]This pie is a waste of time and ingredients. The instructions are unclear and the pie didn't turn out at all like the picture.
Depu Shrestha
[email protected]I was disappointed with this pie. The cranberry filling was too tart and the meringue topping was too sweet. I won't be making this pie again.
Saadal Ali
[email protected]This pie is a bit tart for my taste, but I still enjoyed it. I think it would be perfect served with a dollop of whipped cream or ice cream.
jeremiah messenger
[email protected]I've made this pie several times and it always turns out perfectly. It's a great recipe for beginners and experienced bakers alike.
Naw Bruh
[email protected]This pie is a classic for a reason. It's simple, yet elegant, and always a crowd-pleaser.
Md Nasirahmod
[email protected]I'm not a huge fan of cranberry pie, but this recipe changed my mind. The custard and meringue topping really make this pie something special.
Leila Chege
[email protected]This pie is a bit time-consuming to make, but it's worth it. The end result is a stunning and delicious pie that will impress your guests.
Manu
[email protected]I've never made a meringue pie before, but this recipe made it easy. The pie turned out beautifully and tasted even better.
oratile Vezi
[email protected]This pie is the perfect holiday dessert. It's festive and delicious.
Forky VR
[email protected]This pie is so easy to make and it's always a hit. I love that I can use fresh or frozen cranberries.
Risky gamer
[email protected]I made this pie for a potluck and it was a huge success! Everyone loved it. I'll definitely be making it again.
Rasha Emad Eldin
[email protected]This pie was delicious! The custard was perfectly set and the meringue was light and fluffy. I will definitely be making this pie again.
Katie Watson
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The only thing I do differently is add a teaspoon of cinnamon to the cranberry filling. It gives it a nice warm flavor.
Md Sahead
[email protected]This pie was a hit at my Thanksgiving dinner! The cranberry filling was tart and tangy, and the custard was rich and creamy. The meringue topping was the perfect finishing touch.