Cranberry Custard Meringue Pie

By carvalhohm

Ingredients

• 3 eggs, separated
• Pastry for single-crust pie (9 inches)
• 1-3/4 cups fresh or frozen cranberries
• 1 tablespoon grated orange peel
• 1-1/4 cups plus 6 tablespoons Imperial Sugar® / Dixie Crystals® Granulated 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in small bowl; let stand at room temperature for 30 minutes.

Meanwhile, line 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 wire rack.

In small saucepan, combine cranberries, orange peel, 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 boil; cook and stir for 1-2 minutes or until thickened. Remove from 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 small bowl, combine remaining cornstarch and milk. Whisk in egg yolks until blended. Add small amount of hot milk mixture; return all to pan, whisking constantly.

Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to boil; whisk 2 minutes longer. Remove from 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 wire rack for 1 hour. Refrigerate overnight.