Description
Cranberry meringue pie layered with vibrant homemade cranberry curd and topped with mile-high Swiss meringue is perfect for the holiday season!
Ingredients
Cranberry Curd
- 3 cups cranberries (fresh or frozen)
- 2 Tbsp fresh orange juice
- 1/8 tsp salt
- 1/4 cup light brown sugar
- 2 Tbsp water
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/2 cup unsalted butter, cubed
Pie
- 1 prebaked 9-inch pie crust
Meringue
- 5 large egg whites, at room temperature
- 1 cup granulated sugar
Instructions
- Make cranberry curd: Combine cranberries, orange juice, salt, and brown sugar in a medium saucepan over medium-high heat. Cook until cranberries split open and soften, about 6 minutes.
- Transfer cranberry mixture to a food processor. Let cool for 5 minutes, then add water and process until smooth. Return mixture to saucepan over medium heat and whisk in sugar.
- Gradually whisk in eggs and egg yolks until combined. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
- Strain curd through a fine mesh sieve into a bowl. If making ahead, press a piece of plastic directly on the surface and chill until ready to use.
- Preheat oven to 350°F and spoon cranberry curd into pie crust. Bake for 10 minutes, until the filling is set. Cool pie completely in pan on wire rack, then cover and chill in the refrigerator for 2 hours (or overnight).
- Make Swiss meringue: Combine egg whites and sugar in a mixer bowl and place the bowl over a pan of simmering water. Heat mixture to 160°F while whisking constantly to dissolve the sugar, about 5 minutes.
- Transfer mixer bowl to stand mixer fitted with wire whip attachment. Starting on low and increasing to medium-high speed, whisk for 8 to 10 minutes, until the mixture is fluffy and glossy, forms stiff peaks, and the mixer bowl is cool to the touch.
- Pipe or pile meringue over tart, then toast carefully with a blow torch or under a broiler. Refrigerate until ready to serve (meringue can be added 3-4 hours before serving). To slice, dip a sharp knife in hot water and let excess drip off before cutting each slice.
Notes
Make ahead: Make the cranberry curd a few days in advance, then cover and refrigerate until you’re ready to use.
Bake pie ahead: You can also bake the pie one day before your holiday gathering. Spoon the cranberry curd into the crust and bake until the curd is just set, about 10 minutes. Cool completely on a wire rack, then refrigerate the pie overnight, adding the meringue topping a few hours before serving.