Cranberry Meringue Slab Pie

Finding the perfect balance of sweet and tart flavors, this Cranberry Meringue Slab Pie uses cranberry sauce in the filling and a creamy meringue topping to provide a refreshing finish to any holiday meal.

Cranberry Meringue Slab Pie

For best results, top and bake with meringue just before serving.


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


  1. Heat oven to 350 degrees F.
  2. Bring crusts to room temperature according to package directions.
  3. Unroll pie crusts. Press crusts onto bottom of a 13 x 9-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.
  4. Bake for 20 to 25 minutes or until lightly browned.
  5. Cool on wire rack.
  6. Meanwhile, mix 1 cup of the sugar and cornstarch in large saucepan.
  7. Gradually stir in cranberry juice with wire whisk until well blended.
  8. Whisk in 6 egg yolks and cranberry sauce until well blended. (Some lumps may remain.) Whisking occasionally, bring to boil on medium heat. Boil for 1 minute.
  9. Remove from heat.
  10. Stir in extract.
  11. Pour hot filling into baked pie crust. Cool on wire rack.
  12. Refrigerate at least 4 hours or overnight until chilled and set.
  13. For the Meringue, preheat oven to 400 degrees F.
  14. Beat 6 egg whites in medium bowl with electric mixer on high speed until foamy.
  15. Mix remaining 2/3 cup sugar and cream of tartar in small bowl.
  16. Gradually add sugar mixture to egg whites, beating until stiff peaks form.
  17. Spread meringue evenly over cranberry-filled pie, sealing edges of crust.
  18. Bake for 4 to 6 minutes or until edges are lightly browned.

Servings: 16 | Prep: 25 min | Cook: 40 min

Nutrition information (Amount per serving) Calories: 312 Cholesterol: 74mg Sodium: 161mg Protein: 3g Total Fat: 8g Saturated Fat: 3g Fiber: 0g Carbohydrate: 57g

Photo credit: Julie Gransee from Lovely Little Kitchen

Recipe and photo used with permission from: Betty Crocker