Cranberry Orange Custard Meringue Pie

Delve into the layers of this pie with a tangy cranberry-orange custard and a light, fluffy meringue topping.

Ingredients

• 1 1/2 cups cranberries, fresh or frozen
• 1/2 cup sugar
• 1 tablespoon orange zest
• 1 cup orange juice
• 3 tablespoons cornstarch
• 3 large eggs, separated
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar
• 1 9-inch pre-baked pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine cranberries, sugar, orange zest, and orange juice. Cook over medium heat until the cranberries pop and the mixture thickens, about 10 minutes.
3. In a bowl, mix cornstarch with a little water to form a paste. Add to cranberry mixture, stirring constantly until clear and thickened. Remove from heat and cool.
4. In another saucepan, whisk egg yolks and milk over medium heat. Add the cooled cranberry mixture and continue to whisk until it thickens, about 5 minutes. Stir in vanilla extract.
5. Pour the custard into the pre-baked pie crust and smooth the top with a spatula.
6. In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar and continue to beat until the meringue forms stiff peaks.
7. Spread the meringue over the custard, sealing edges to the crust.
8. Bake for 10-15 minutes until the meringue is golden brown.
9. Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.

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