Cranberry meringue cream pie
Votes: 1
Time: 8 hours 30 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 410, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 57 G., fiber 1 G., cholesterol 178 mg, sodium 113 mg, sugar 54 G.
Calories 410, total fat 19 G., saturated fats 11 G., proteins 5 G., carbohydrates 57 G., fiber 1 G., cholesterol 178 mg, sodium 113 mg, sugar 54 G.
This cranberry cream pie is surprisingly easy to make with one handy, versatile ingredient: canned cranberry sauce. The cream's flavor is perfectly balanced, just the right amount of sweet with a refreshing berry tartness. And when topped with a rich meringue, it takes on a truly festive look. For added flavor, toast the meringue with a blowtorch before serving. You can even bake the pie a day in advance for a less-fussy holiday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet chilled pie dough
- 6 large eggs
- 1 tsp. grated orange zest
- 1/4 cup freshly squeezed orange juice
- 2/3 cup sugar
- A pinch of coarse salt
- 2 jars of gelled cranberry sauce (400g each)
- 10 tbsp unsalted butter, cut into 1cm cubes
- 1/4 tsp cream of tartar
- Special equipment: kitchen burner
We recommend
Recipes with similar ingredients: eggs, cream of tartar, shortcrust pastry, cranberry sauce, Orange zest
Cooking the dish according to the recipe:
- Preheat the oven according to the pie crust package directions. Roll out the pie crust, place it in a 9-inch (22 cm) pie pan, and crimp the edges as desired. Prick the bottom and sides of the crust with a fork and bake according to the package directions. Cool completely on a wire rack.
- Preheat oven to 175°C.
- Separate 4 eggs into yolks and whites, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup sugar, and cranberry sauce to a medium saucepan. Add the butter, place the saucepan over medium heat, and cook, stirring constantly, until the butter is melted and the custard thickens and reaches 160°F (76°C) on a digital candy thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour it into the cooled pie crust. Bake until the custard is just beginning to set but still jiggly in the center, 10 to 12 minutes.
- Let the pie cool to room temperature, about 1 hour, then refrigerate to set the filling, at least 6 hours or overnight.
- When ready to serve, prepare the meringue. In a medium bowl, beat the reserved 4 egg whites with a mixer on medium-high speed until foamy, 2-3 minutes. Stir in the cream of tartar, then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Beat on medium-high speed until stiff, glossy peaks form, 8-10 minutes.
- Spread the meringue evenly over the pie. If desired, toast the meringue with a blowtorch.
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