Imagine a dessert that combines the tangy burst of blueberries and cranberries with a cloud-like meringue topping that melts in your mouth. This Blueberry Cranberry Meringue Pie is not just a dessert—it's a culinary masterpiece that will transform your ordinary dinner into an extraordinary dining experience. With its perfect balance of sweet and tart flavors, and a show-stopping golden meringue crown, this pie is guaranteed to become the star of any table, from casual family gatherings to elegant dinner parties.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-baked pie crust
- 1 cup blueberries
- 1 cup cranberries
- 3/4 cup sugar
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Ensure your pre-baked pie crust is cooled and ready.
- In a medium saucepan, combine blueberries, cranberries, and 1/2 cup of sugar. Cook over medium heat, stirring frequently, until the fruits break down and the mixture thickens to a jam-like consistency, approximately 10-12 minutes.
- Pour the fruit mixture into the pre-baked pie crust, spreading it evenly across the bottom. Allow the filling to cool and set for about 15 minutes.
- For the meringue, separate egg whites into a clean, dry mixing bowl. Ensure no yolk is present, as this can prevent proper meringue formation.
- Add cream of tartar to the egg whites and begin beating with an electric mixer on medium speed until soft peaks form.
- Gradually add the remaining 1/4 cup of sugar while continuing to beat the egg whites. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
- Gently fold in the vanilla extract until just combined.
- Carefully spread the meringue over the cooled fruit filling, creating decorative peaks and swirls with the back of a spoon.
- Place the pie in the preheated oven and bake for 10-12 minutes, or until the meringue is golden brown and lightly toasted.
- Remove from the oven and let cool completely at room temperature for at least 1 hour before serving.
- Refrigerate any leftovers and consume within 2-3 days for best flavor and texture.
Tips
- Egg White Pro Tip: For the most stable meringue, use room temperature egg whites and ensure your mixing bowl is completely clean and free from any oil or yolk residue.
- Fruit Filling Hack: To prevent a soggy bottom, make sure your pre-baked pie crust is completely cooled before adding the fruit filling.
- Meringue Magic: When creating peaks, use the back of a spoon to create decorative swirls that will caramelize beautifully in the oven.
- Timing is Everything: Watch your meringue closely while baking—it can go from perfectly golden to burnt in just a minute or two.
- Storage Secret: For the best texture and flavor, serve the pie the same day it's made, and refrigerate any leftovers within 2 hours of baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
