Cranberry Meringue Slab Pie

Name: Cranberry Meringue Slab Pie
Prep time: 25 min
Cook time: 40 min
Yield: 16
Cuisine: American,
Ingredients: 1 package (14.1 ounces) refrigerated pie crusts (2 crusts); 1 2/3 cups sugar divided; 1/2 cup cornstarch; 1 cup 100% cranberry juice; 6 large eggs yolks and whites separated; 2 cans (14 ounces each) jellied cranberry sauce; 1 tsp McCormick® Pure Orange Extract; 1 tsp McCormick® Cream of Tartar

Finding the perfect balance of sweet and tart flavors, this dessert uses cranberry sauce in the filling and a creamy meringue topping to provide a refreshing finish to any holiday meal. Photo credit: Julie Gransee from Lovely Little Kitchen.

25m

PREP TIME

40m

COOK TIME

312

CALORIES

8

INGREDIENTS

Servings: 16

Ingredients

1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
1 2/3 cups sugar, divided
1/2 cup cornstarch
1 cup 100% cranberry juice
6 large eggs, yolks and whites separated
2 cans (14 ounces each) jellied cranberry sauce
1 teaspoon McCormick® Pure Orange Extract
1 teaspoon McCormick® Cream Of Tartar

KEY PRODUCTS

INSTRUCTIONS

1 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.
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. 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.
3 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.