Cranberry Meringue Pie Recipe 45

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CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 6h

Yield 8 servings

Number Of Ingredients 13

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, at room temperature
1 cup granulated sugar
1/8 teaspoon fine salt
6 cups fresh cranberries
3 cups granulated sugar
2/3 cups brandy

Steps:

  • Preheat the oven to 350 degrees 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.
  • 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.

MILE-HIGH CRANBERRY MERINGUE PIE



Mile-High Cranberry Meringue Pie image

Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 10

4 large eggs, separated
Pastry for single-crust pie (9 inches)
4 cups fresh or frozen cranberries, thawed
2-1/4 cups sugar, divided
3/4 cup water
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 486 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 289mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 3g fiber), Protein 6g protein.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

"This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup quick-cooking tapioca
2 teaspoons grated orange zest
1/4 teaspoon salt
MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 pastry shell (9 inches), baked

Steps:

  • Place cranberries in a food processor; cover and pulse until coarsely chopped. , In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm., In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell. , Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.

Nutrition Facts : Calories 329 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 202mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Make and share this Cranberry Meringue Pie recipe from Food.com.

Provided by Heather N.

Categories     Pie

Time 4h

Yield 1 pie, 10 serving(s)

Number Of Ingredients 14

3/4 cup white whole wheat flour (see Tip) or 3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3 tablespoons canola oil
2 tablespoons butter, softened
1 (12 ounce) bag cranberries (fresh or frozen-thawed)
1 cup orange juice
3/4 cup granulated sugar
1 large egg
3 large eggs, separated
1/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla extract
1/3 cup granulated sugar

Steps:

  • Preheat oven to 350°F Coat a 9-inch pie pan with cooking spray.
  • To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.).
  • To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.
  • To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.
  • TIPS & NOTES: Bake with white whole-wheat flour, made from a special variety of white wheat, and whole-wheat pastry flour, milled from soft wheat and containing less gluten. Both provide the nutritional benefits of whole grains. Find them in large supermarkets, natural-foods stores and online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

CRANBERRY-MERINGUE TART



Cranberry-Meringue Tart image

Martha bakes this spectacular cranberry tart at Thanksgiving. It has an easy press-in crust made with a buttery mixture of crushed saltines which balances out the pucker-perfect curd filling. The finishing touch is a creamy meringue "wreath" piped on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h15m

Yield Serves 8 to 10

Number Of Ingredients 12

4 ounces saltine crackers (about 36; 1 sleeve)
1 stick unsalted butter, softened
1/4 cup sugar
3 1/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)
2/3 cup fresh orange juice (from about 3 oranges
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/2 cups sugar
4 tablespoons unsalted butter, cut into pieces
2 large egg yolks (reserve whites for topping), plus 1 large whole egg
3 large egg whites
3/4 cup sugar
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 350°F. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack.
  • Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 1 3/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.
  • In a heatproof bowl, whisk together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.)
  • Topping: When ready to serve, whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla.
  • Transfer mixture to a piping bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and pull toward you, creating an elongated dollop angled toward edge of tart.
  • Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1day.

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

I found this recipe and made it....wow was it good! A unique blend of flavors and a very different meringue pie.

Provided by Sherrybeth

Categories     Pie

Time 1h

Yield 1 9 inch pie

Number Of Ingredients 14

1 (9 inch) pie crusts, baked
2 (12 ounce) packages fresh cranberries
1 cup sugar
1/3 cup cranberry-apple juice
1/4 teaspoon salt
3 tablespoons cornstarch
1/3 cup water
1 teaspoon fresh ginger, grated
2 tablespoons butter
1 teaspoon vanilla extract
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon lime rind, finely grated

Steps:

  • Combine cranberries, one cup of sugar, cran-apple juice and salt in a large saucepan.
  • Bring to a boil then reduce heat and simmer for 5 minutes over medium heat; stirring occasionally, until cranberries "pop".
  • Pour the cranberries through a mesh strainer and discard skins/solids.
  • Return the drained mix to the saucepan and add the cornstarch and water.
  • Stir well over medium-high heat and then add ginger.
  • Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
  • Remove from the heat after 2 minutes and add the butter and vanilla, mixing well.
  • Pour this mixture into your pre-baked pie crust.
  • Prepare your merinuge by beating the egg whites and cream of tartar at high speed with an electric mixer until they become foamy. Add the 1/3 cup of sugar a teaspoonful at a time until stiff peaks form and sugar is dissolved (about 4 minutes).
  • Add the lime rind and beat slowly until just blended.
  • Cover the cranberry mixture with the meringue and sealing to the edge of the pie crust.
  • Bake at 325 degrees for 25 minutes or until meringue is a light golden brown.
  • Cool completely on a wire rack before serving.

Nutrition Facts : Calories 2692.7, Fat 84, SaturatedFat 29.6, Cholesterol 61.1, Sodium 1865.8, Carbohydrate 475, Fiber 40.4, Sugar 309.2, Protein 25

CRANBERRY MERINGUE PIE RECIPE - (4.5/5)



Cranberry Meringue Pie Recipe - (4.5/5) image

Provided by á-48383

Number Of Ingredients 13

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

Steps:

  • 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

CRANBERRY MERINGUE PIE



Cranberry Meringue Pie image

Provided by Jonathan Reynolds

Categories     project, sauces and gravies, dessert

Time 45m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups fine graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup sugar
2 1/2 cups frozen cranberries
6 tablespoons unsalted butter
1 1/4 cups sugar
8 large egg yolks
3 1/4 cups frozen cranberries (1 bag)
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
4 large egg whites
Pinch salt
1/2 cup coarsely chopped dried cranberries

Steps:

  • To make the crust, preheat the oven to 375 degrees. Whisk together the crumbs, butter and sugar. Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides. Bake until the crust just begins to brown, 7 to 10 minutes. Set aside.
  • To make the curd, put the cranberries and 1/2 cup water in a saucepan. Heat until the cranberries pop, about 5 minutes. Purée in a food processor and strain through a sieve. Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
  • Whisk the yolks until smooth. Very slowly whisk in the hot cranberry mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes. (Do not allow to boil, or the eggs will scramble.) Set aside.
  • To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan. Boil just until the sugar melts. Set aside.
  • Preheat the oven to 400 degrees. Position a rack in the top third of the oven. Have the curd and filling very hot. (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
  • To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan. Stir in 1/3 cup water. Place over medium heat and stir until the mixture boils and becomes translucent. Set aside. In a medium bowl, beat the egg whites and salt until fluffy. Slowly add remaining sugar. Reduce speed to medium and add cornstarch mixture a tablespoon at a time. Beat just until meringue is glossy and holds stiff peaks. (Do not overbeat.) Fold in the dried cranberries.
  • Pour off any liquid from the filling and spread it in the pie shell. Top it with the cranberry curd. Add the meringue, covering the filling completely and making little decorative peaks. Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes. Let cool before serving or refrigerating.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 10 grams, Carbohydrate 96 grams, Fat 25 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 148 milligrams, Sugar 81 grams, TransFat 1 gram

CRANBERRY-MINCEMEAT PIE



Cranberry-Mincemeat Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 4

Pastry for 9-inch double-crust pie (see recipe)
2 cups venison mincemeat (see recipe) or commercial mincemeat
2 cups cranberry sauce (see recipe)
1 apple, peeled, cored and chopped

Steps:

  • Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
  • Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
  • Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

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From tutti-dolci.com


CRANBERRY MERINGUE PIE | MERINGUE RECIPE | TESCO REAL FOOD
In a jug, whisk the cornflour with the citrus juices and pour into a clean pan. Add the strained cranberry mixture, and cook over a medium-low heat for 10 mins, stirring, until thickened. Remove from the heat and whisk in the butter. Add the egg yolks, one at a time, whisking well after each addition.
From realfood.tesco.com


CRANBERRY MERINGUE PIE – CANSANITY
The cranberry custard made with fresh or frozen cranberries is brilliantly flavoured with orange zest and finely chopped rosemary, which will be sure to please any pie connoisseurs. And, the meringue is the perfect topping to easily add a show stopping design such as a maple leaf. Lemon meringue pie step aside, there is a new meringue pie in town!
From cansanity.com


CRANBERRY -RASBERRY MERINGUE PIE RECIPE
Ready In: 45 min. Makes 1 pie servings, 299 calories per serving Ingredients: sugar, cornstarch, salt, egg yolks, cranberry juice, water, butter, unsalted, lemon juice, pie shell (9 inch), meringue Don't miss another issue… weekly recipe ideas, juicy pics, free delivery.
From recipeland.com


CRANBERRY MERINGUE PIE - RECIPE | COOKS.COM
Boil sugar and water for 5 minutes. Add cranberries. Cook until skins pop open. Beat egg yolks with flour and salt, pour cranberries over mixture. Cook for 2-3 minutes, stirring constantly. Add butter and vanilla. Cool. Fill pie shell, top with meringue of whipped egg whites and powdered sugar. Brown in slow oven, 325°F. for 15 minutes.
From cooks.com


CRANBERRY MERINGUE PIE
Pear pie with cinnamon Bbcgoodfood.com Great snack for kids... Mix the rest of the sugar with cinnamon and spread it over pears. Bake for 45 ... Merlot poached pears with vanilla & cinnamon. 5. (3 ratings) ... Mulled pear & cranberry punch. 5. (2 ratings) ... Cranberry, fresh pear & cinnamon bubbles. 0. 45 Min; serves 6
From crecipe.com


MERINGUE CRANBERRY PIE RECIPE: HOW TO MAKE IT
Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping. The crimson berries look so beautiful under the airy meringue topping.
From preprod.tasteofhome.com


CRANBERRY MERINGUE PIE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Cranberry Meringue Pie are provided here for you to discover and enjoy ... Easy Pecan Pie Recipe Healthy Healthy Kid Friendly Casserole Recipes Easy Recipes. Spiced Peach Recipe Easy Canned Easy Wedding Buffet Menu Ideas Easy Handheld Dessert Recipes Easy Pluot Recipes 50+ Quick And Easy Dinner Recipes What …
From recipeshappy.com


STRAWBERRY MERINGUE PIE | RICARDO
Filling. In a bowl, sprinkle the gelatin over water and let bloom for 5 minutes. Set aside. In a saucepan off the heat, combine the sugar and cornstarch. Add half the strawberry purée, the lemon juice and egg yolks and stir until smooth. Bring to a boil over medium heat, stirring constantly with a whisk. Stir in the gelatin and simmer until it ...
From ricardocuisine.com


CRANBERRY MERINGUE PIE — THE REDHEAD BAKER
2020-09-14 Stir ½ cup of the sugar into the cranberry juice mixture. Pour back into the saucepan. Place the egg, and three egg yolks in a medium mixing bowl. Add the remaining ¼ cup of sugar, and whisk vigorously until lightened in color. While stirring, pour about ¼ of the cranberry mixture into the egg mixture.
From theredheadbaker.com


TOP 43 BEST MERINGUE RECIPE FOR PIE RECIPES
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
From tprecipes.com


CRANBERRY MERINGUE SLAB PIE | MCCORMICK
Cool on wire rack. 2 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.
From mccormick.com


CRANBERRY MERINGUE PIE | RECIPE | CRANBERRY MERINGUE PIE, …
Dec 6, 2015 - "This sweet-tart cranberry pie is simply mouthwatering and a nice change for the holidays from the typical apple and pumpkin pies."Tina Dierking, Showhegan, Maine. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


CRANBERRY MERINGUE PIE RECIPE - ONE SWEET APPETITE
2021-03-08 While your cranberries are cooking down, combine the egg yolks, cornstarch, and salt in a small bowl. Whisk until smooth. Stir in a small amount of the hot cranberry mixture making sure to mix quickly to temper the eggs. Add the yolk mixture to the saucepan and simmer 5 minutes or until the filling has thickened.
From onesweetappetite.com


CRANBERRY MERINGUE PIE - NUTRITION BY BRITTANY
2016-11-18 To make the crust, place the flour and sugar in a food processor and process until combined. Slowly pour in the oil continuing to blend. Add the ice water and pulse a few times until the mixture resembles wet sand.
From nutritionbybrittany.com


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