There is something incredibly magical about the combination of tart cranberries and fluffy meringue in a pie, and that’s exactly what makes this Vegan Cranberry Meringue Pie Recipe an absolute showstopper. It brings together a crisp, buttery vegan crust filled with a vibrant cranberry custard, all crowned with a light-as-air vegan Italian meringue. Whether you’re aiming to impress guests at a holiday gathering or just craving a stunning dessert to brighten up your day, this pie delivers unmatched flavor, texture, and beauty. Trust me, once you dive into this pie’s balance of sweet, tart, and creamy, it will become one of your go-to recipes to share and savor.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that come together to create a perfect harmony of tastes and textures. Each item, from the citrus zest to the non-dairy milk, plays a crucial role in building that classic balance of sweet and tangy with a silky finish.
- Vegan pie crust dough: Provides a sturdy yet flaky base that holds all the luscious filling.
- Granulated sugar (250 g): Sweetens the tart cranberries perfectly and helps with the meringue’s structure.
- One orange (zest): Adds a bright citrus aroma and complexity to the filling.
- One lemon (zest): Brings a fresh, zesty brightness that complements the cranberries.
- Fresh cranberries (400 g): The star ingredient with tartness that balances the sugar and enriches the pie’s flavor.
- Orange juice (270 ml, freshly squeezed): Enhances the cranberry flavor while adding natural sweetness.
- Lemon juice (80 ml, freshly squeezed): Adds acidity for a tangy punch and balances the sweetness.
- Cinnamon stick (optional): Infuses a warm spice note that deepens the flavor profile.
- Star anise (optional): Gives a subtle licorice undertone that makes the filling more interesting.
- Non-dairy milk (80 ml): Helps to create a creamy texture and activate the cornstarch thickener.
- Cornstarch (50 g): Thickens the fruit mixture into a luscious curd that sets perfectly.
- Vegan butter (100 g): Adds richness and a slightly creamy texture to the filling.
- Vegan Italian meringue: The crowning glory—light, fluffy, and beautifully toasted for the perfect finish.
How to Make Vegan Cranberry Meringue Pie Recipe
Step 1: Prep Your Base and Meringue Ahead
To start off with the best results, prepare your vegan pie crust dough and chill it so it’s firm enough to roll out beautifully. At the same time, reduce your aquafaba (the magic ingredient for vegan meringues) in advance and keep it cold in the fridge. This prep work will make all the difference in achieving that crisp crust and stable, fluffy meringue topping.
Step 2: Blind Baking the Pie Crust
Next, carefully roll out your chilled dough to just over the size of your pie tin and gently fit it inside, trimming and crimping the edges. Use parchment and pie weights to blind bake the crust to a gorgeous golden crisp. This step ensures the crust stays firm and flaky, even under the juicy filling.
Step 3: Cook the Cranberry Filling
Simmer sugar, citrus zests, fresh cranberries, and citrus juices with optional warming spices like cinnamon and star anise until the berries burst and meld into a rich sauce. This mixture gets pureed and strained for an ultra-smooth, velvety custard that bursts with fruity brightness and depth.
Step 4: Thicken and Enrich the Filling
Whisk non-dairy milk with cornstarch to create a slurry, then stir it into the hot cranberry purée to thicken it into a luscious curd. Off the heat, whisk in vegan butter for silkiness and richness, then let it cool slightly before pouring it into your cooled pie shell. Refrigerate until fully set—ideally overnight for the best texture.
Step 5: Add the Vegan Italian Meringue Topping
The grand finale is topping your perfectly chilled pie with a generous layer of vegan Italian meringue. Use a spoon or piping bag to create soft peaks and swirls, then use a blowtorch (or broiler if you don’t have one) to toast the meringue lightly. This step adds a gorgeous golden color and that classic toasted flavor everyone loves.
How to Serve Vegan Cranberry Meringue Pie Recipe
Garnishes
I love adding fresh cranberries, a sprinkle of finely chopped pistachios, or a few sprigs of fresh thyme to bring a touch of elegance and color contrast to each slice. A light dusting of powdered sugar never hurts either, giving an extra festive look.
Side Dishes
This pie pairs wonderfully with vegan whipped cream or a scoop of coconut vanilla ice cream to complement the tartness of the cranberries. A warm cup of spiced tea or a cozy cup of plant-based hot chocolate makes for a perfect pairing during the colder months.
Creative Ways to Present
Try serving slices on pretty dessert plates with a drizzle of berry coulis or a sprinkling of chopped nuts around the plate for texture and presentation flair. For holiday occasions, presenting the pie on a rustic wooden board with seasonal fruits nearby creates an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Vegan Cranberry Meringue Pie Recipe leftovers are best kept refrigerated in an airtight container. It will stay fresh and delicious for 3 to 4 days, allowing those flavors to deepen even more.
Freezing
While the pie can be frozen, I recommend freezing only the crust or the filling separately for best texture preservation. Meringue, unfortunately, does not freeze well as it loses its fluffy texture and become watery upon thawing.
Reheating
If you prefer to serve your leftovers slightly warm, let the pie come to room temperature first, then warm gently in a low oven for 5-10 minutes. Avoid reheating the meringue topping directly as it can lose its delicate texture.
FAQs
Can I make this pie gluten-free?
Absolutely! Just substitute the vegan pie crust dough with your favorite gluten-free version. Many gluten-free doughs work well for this recipe and still provide a crisp, flaky base.
What is vegan Italian meringue made from?
Vegan Italian meringue is typically made using aquafaba (the liquid from chickpeas) as a plant-based egg white substitute, combined with sugar to create a stable, glossy meringue. It’s perfect for giving you that classic airy texture without any animal products.
How far ahead can I prepare this pie?
You can prepare most of the pie up to two days in advance, chilling the crust and filling separately. Adding the meringue topping is best done the day of serving to keep it fluffy and fresh.
Can I use frozen cranberries?
Yes! Frozen cranberries work just as well. Just thaw them completely before cooking and drain off any excess liquid to avoid a watery filling.
What can I use instead of a blowtorch to brown the meringue?
If you don’t have a blowtorch, you can place the pie under a hot broiler for a minute or two. Keep a close eye—it browns quickly and you don’t want to burn it!
Final Thoughts
If you’re looking for a dessert that’s stunning, vibrant, and packed with fresh flavors, this Vegan Cranberry Meringue Pie Recipe is a total winner. From its crisp crust to its tangy-sweet filling and clouds of toasted meringue, it’s a celebration of texture and taste that’s certain to delight anyone you serve it to. Give it a try and watch it become one of your all-time favorites—you won’t regret it!
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Vegan Cranberry Meringue Pie Recipe
- Total Time: 7 hours 10 minutes (includes chilling time for pie filling and meringue preparation)
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Cranberry Meringue Pie features a crisp vegan pie crust filled with a luscious, tangy cranberry curd flavored with fresh citrus zest and spices. Topped with a light and fluffy vegan Italian meringue, this stunning dessert is perfect for holiday celebrations or any special occasion. The pie requires several hours for chilling and setting, ensuring a firm, flavorful filling with a beautifully toasted meringue topping.
Ingredients
Pie Crust
- 1 batch vegan pie crust dough (*makes extra dough – see note 1)
Cranberry Filling
- 250 g granulated sugar
- Zest of 1 orange
- Zest of 1 lemon
- 400 g fresh cranberries (*see note 2)
- 270 ml freshly squeezed orange juice
- 80 ml freshly squeezed lemon juice
- 1 cinnamon stick (optional)
- 2 star anise (optional)
- 80 ml non-dairy milk
- 50 g cornstarch
- 100 g vegan butter
Meringue Topping
- 1 batch vegan Italian meringue (made from aquafaba reduced, see note 1)
Instructions
- Prepare in Advance: Up to two days before assembling the pie, prepare your vegan pie crust dough and refrigerate it. Also, reduce the aquafaba for the meringue topping and refrigerate until needed.
- Preheat and Prepare Pie Tin: At least 8 hours before serving, lightly grease a 9-inch pie tin with oil or vegan butter. Dust with flour and tap out excess. Optionally, line the base with parchment paper. Preheat the oven to 190°C fan (374°F) or 210°C conventional (410°F). Preheat an aluminum tray or baking sheet in the oven as well.
- Roll Out Pie Crust: Roll out the chilled dough to about ⅛-inch thickness, making it about an inch larger than the pie tin circumference. Use the rolling pin to transfer and ease the dough into the pie tin, press down edges with a fork, and trim excess dough around edges.
- Dock and Blind Bake Crust: Prick the base several times with a fork. Cover with a circle of parchment slightly larger than the pie tin and fill with pie weights or dried beans/rice/lentils. Par-bake for 20 minutes.
- Remove Weights and Finish Baking: Remove parchment and weights carefully, then bake for another 15-20 minutes until crust is golden brown. Let cool to room temperature.
- Make Cranberry Filling: In a saucepan, rub the orange and lemon zest into the sugar until it feels wet. Add cranberries, orange juice, lemon juice, cinnamon stick, and star anise. Simmer gently for 10-15 minutes until cranberries burst and soften.
- Prepare Cornstarch Paste: In a small bowl, whisk non-dairy milk and cornstarch together and set aside.
- Blend and Strain Filling: Remove cinnamon stick and star anise. Blend the cranberry mixture until smooth. Strain through a fine mesh sieve back into the saucepan.
- Thicken Filling: Stir in the cornstarch paste and cook for 3-5 minutes until thickened. Remove from heat and whisk in vegan butter until incorporated. Allow to cool slightly for 10-15 minutes.
- Assemble and Chill: Pour the cranberry curd into the cooled pie crust. Refrigerate for at least 6 hours or ideally overnight until firmly set.
- Prepare Meringue Topping: Make the vegan Italian meringue using the chilled reduced aquafaba according to your recipe.
- Add and Torch Meringue: Spoon or pipe the meringue onto the set pie surface. Use a kitchen blow torch to lightly toast the meringue before serving for a beautiful finish.
Notes
- 1: The vegan pie crust dough and vegan Italian meringue require preparation ahead of time, including aquafaba reduction.
- 2: Fresh cranberries are essential for the best flavor and texture; frozen can be used if fresh are unavailable but may alter texture.
- Blind baking the crust ensures a crisp base that won’t become soggy under the moist filling.
- The cinnamon stick and star anise are optional but add warm depth to the cranberry filling.
- A blow torch is recommended for lightly toasting the meringue top but can be omitted or substituted with a quick broil in the oven if necessary.
- Prep Time: 30 minutes plus chilling and aquafaba reduction time
- Cook Time: 1 hour (including blind baking and filling cooking/thickening)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
