Cranberry Meringue Slab Pie
Finding the perfect balance of sweet and tart flavors, this dessert uses cranberry sauce in the filling and has a creamy meringue topping.
- 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
- 1 2/3 cups sugar, divided
- 1/2 cup cornstarch
- 1 cup 100-percent cranberry juice
- 6 large eggs, yolks and whites separated
- 2 cans (14 ounces each) jellied cranberry sauce
- 1 teaspoon pure orange extract
- 1 teaspoon cream of tartar
Preheat oven to 350 F. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press crusts onto bottom of 13x9-inch glass baking dish. Fold edges of crust under and press together to form a thick crust edge. Press seams of overlapping crusts in middle of baking dish together to seal. Pierce crusts with a fork. Bake 20 to 25 minutes or until lightly browned. Cool on wire rack.
Meanwhile, mix 1 cup of the sugar and cornstarch in large saucepan. Gradually stir in cranberry juice with wire whisk until well blended. Whisk in 6 egg yolks and cranberry sauce until well blended. (Some lumps may remain.) Whisking occasionally, bring to boil on medium heat. Boil 1 minute. Remove from heat. Stir in extract. Pour hot filling into baked pie crust. Cool on wire rack. Refrigerate at least 4 hours or overnight until chilled and set.
For the meringue, preheat oven to 400 F. Beat 6 egg whites in medium bowl with electric mixer on high speed until foamy. Mix remaining 2/3 cup sugar and cream of tartar in small bowl. Gradually add sugar mixture to egg whites, beating until stiff peaks form.
Spread meringue evenly over cranberry-filled pie, sealing edges of crust. Bake 4 to 6 minutes or until edges are lightly browned. For best results, top and bake with meringue just before serving. Makes 16 servings.
Source: McCormick Kitchen