Cranberry Meringue Pie

Name: Cranberry Meringue Pie
Prep time: 30 min
Cook time: 1 hr 30 min
Yield: 12
Ingredients: 1 2/3 cups all-purpose flour; 1 tsp kosher salt; 1/4 tsp baking powder; 2 oz chilled cream cheese, cut into pieces; 10 tbsp chilled unsalted butter, sliced; 1 lb fresh or frozen cranberries; 2 3/4 cups granulated sugar, divided; 2/3 cup fresh lime juice; 1/4 cup cornstarch; 3 large eggs; 2 large egg yolks; 1 tbsp vanilla extract; 3/4 cup unsalted butter, room temperature; 6 large egg whites; 1/4 tsp cream of tartar

Bon Appetit Bake Club's viral holiday pie — a flaky cream cheese crust filled with tart cranberry-lime curd and crowned with a billowing cloud of toasted meringue. Think lemon meringue, holiday-ified.

Prep30 min

Cook1 hr 30 min

Serves12

Ingredients

1 2/3 cups all-purpose flour
1 tsp kosher salt
1/4 tsp baking powder
2 oz chilled cream cheese, cut into pieces
10 tbsp chilled unsalted butter, sliced
1 lb fresh or frozen cranberries
2 3/4 cups granulated sugar, divided
2/3 cup fresh lime juice
1/4 cup cornstarch
3 large eggs
2 large egg yolks
1 tbsp vanilla extract
3/4 cup unsalted butter, room temperature
6 large egg whites
1/4 tsp cream of tartar

Instructions

Make the crust: whisk flour, salt, and baking powder. Rub in cream cheese, then cut in chilled butter. Add 1/4 cup ice water to bring dough together. Chill 2 hours, then roll to a 12-inch round and fit into a 9-inch pie pan. Freeze 30 minutes, then blind-bake at 400 F with pie weights until golden, 40-50 minutes total.
Make the filling: simmer cranberries with 1 1/2 cups sugar and 1/4 cup water until burst and softened, 10-15 minutes. Blend with lime juice and cornstarch until smooth. Cook with eggs, yolks, vanilla, and salt over medium heat until thickened, about 4 minutes. Off heat, whisk in butter until melted. Strain into baked crust and chill at least 4 hours.
Make the meringue: beat egg whites, cream of tartar, remaining 1 1/4 cups sugar, and salt until stiff peaks form. Spoon over filling, swirl decoratively, and torch with a kitchen torch until golden.

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