{"id":330050,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mile-high-cranberry-meringue-pie\/"},"modified":"2022-11-13T06:10:26","modified_gmt":"2022-11-13T11:10:26","slug":"mile-high-cranberry-meringue-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mile-high-cranberry-meringue-pie\/","title":{"rendered":"Mile-High Cranberry Meringue Pie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. \u2014Marcia Whitney, Gainesville, Florida<\/p>\n","protected":false},"author":7061,"featured_media":330054,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,304173,304423,307133,304288,305487,307033,304390,307104,303966,304408,304368,306848,304268,303991,306336,324623,304388,304150,304468,304473,304403],"categories-v2":[308500,310461,309438,310169,309455,308821,308988,308481,310178,259620,310796,310079,308761,310155,308495,308813,308745,309603,259483,308515,312199,309177,308752,309434,308875,308876,308812],"coauthors":[305],"recommended_recipes":[{"post_title":"Favorite Coconut Meringue Pie","post_link":"\/recipes\/favorite-coconut-meringue-pie\/","post_image":"\/wp-content\/uploads\/2025\/01\/Favorite-Coconut-Meringue-Pie_EXPS_FT25_18335_JR_0109_1.jpg"},{"post_title":"Contest-Winning Rhubarb Meringue 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Let it sit in your refrigerator for at least four hours for best results. &mdash;Marcia Whitney, Gainesville, Florida","recipeIngredient":["4 large eggs, separated","Pastry for single-crust pie (9 inches)","4 cups fresh or frozen cranberries, thawed","2-1\/4 cups sugar, divided","3\/4 cup water","2 tablespoons all-purpose flour","1\/4 teaspoon salt","2 tablespoons butter","2 teaspoons vanilla extract, divided","1\/2 teaspoon cream of tartar"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 425&deg;. Let egg whites stand 30 minutes at room temperature."},{"@type":"HowToStep","text":"On a lightly floured surface, roll dough to a 1\/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1\/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes."},{"@type":"HowToStep","text":"Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325&deg;."},{"@type":"HowToStep","text":"In a large saucepan, combine cranberries, 1-1\/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1\/4 cup sugar, flour and salt until blended. Gradually whisk in 1\/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla."},{"@type":"HowToStep","text":"For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 486 calories","fatContent":"17g fat (10g saturated fat)","cholesterolContent":"131mg cholesterol","sodiumContent":"289mg sodium","carbohydrateContent":"80g carbohydrate (59g sugars","fiberContent":"3g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maureen313"},"reviewBody":"Made this for Thanksgiving. Very very good. Looks impressive too and holds it's shape. \nBe careful to pay attention to the sugar distribution. We make an error but thanks to a food savvy scientist in my house we corrected by adding some egg whites. Which made it a mile high plus.\nOut of the oven it was crunchy but we made it the day before and was more marshmallow like but still utterly delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Birgit"},"reviewBody":"Absolutely love this recipe. The first time I made it in a tart pan for Thanksgiving. The meringue was not mile high because the pan was much wider obviously. It baked up perfectly, sweet, tart,pillowy. Yum. I am making it in Graham cracker pie shell today for Sunday dinner, meringue higher! It's awesome that it is a make ahead project as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"58456","romance_copy_dek":"Your holiday crowd will be blown away when they see this pie with towering meringue on top. 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The first time I made it in a tart pan for Thanksgiving. The meringue was not mile high because the pan was much wider obviously. It baked up perfectly, sweet, tart,pillowy. Yum. I am making it in Graham cracker pie shell today for Sunday dinner, meringue higher! 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