CRANBERRY CUSTARD MERINGUE PIE

Cranberry Custard Meringue Pie image

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

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Ingredients

3 large eggs, separated
Pastry for single-crust pie (9 inches)
1-3/4 cups fresh or frozen cranberries
1 tablespoon grated orange zest
1-1/4 cups plus 6 tablespoons sugar, divided
1 cup water
Dash salt
Dash ground cinnamon
4 teaspoons plus 1/4 cup cornstarch, divided
1/4 cup orange juice
2 cups 2% milk, divided
1 tablespoon butter
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar

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.