Cranberry Meringue Pie
- 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 sugar, granulated
- 1 heaping teaspoon finely grated lime zest
- 1 tablespoon freshly squeezed orange juice
- 3 large egg whites, at room temperature
- 1 cup sugar, granulated
- 1/8 teaspoon fine salt
- 6 cups cranberries, fresh
- 3 cups sugar, granulated
- 2/3 cups brandy
DirectionsPreheat 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.
Yield: About 9 cups