Cranberry Meringue Pie

By á-48383

This meringue pie with cranberries is a wonderful dessert to serve up for Thanksgiving. The sweet and tart flavor combination is amazing.

Ingredients

• 1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies)
• 1 stick (8-tablespoons) unsalted butter, melted
• 1 1/2 teaspoons unflavored gelatin
• 2 cups Brandied Cranberry Sauce, recipe follows
• 1/2 cup granulated sugar
• 1 heaping teaspoon finely grated lime zest
• 1 tablespoon freshly squeezed orange juice
• 3 large egg whites, room temperature
• 1 cup granulated sugar
• 1/8 teaspoon fine salt
• 6 cups fresh cranberries
• 3 cups granulated sugar
• 2/3 cups brandy

Preparation

Step 1

Meringue Topping:

Preheat the oven to 350°F.

For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.

For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.

Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.

For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.

To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
Brandied Cranberry Sauce:

Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week. Yield: About 9 cups