Cranberry Meringue Pie

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined.

3. 3

   Press into a 9-inch pie plate and bake until golden, about 15 minutes.

4. 4

   Cool completely before filling.

5. 5

   For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top.

6. 6

   Let stand 3 minutes.

7. 7

   Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat.

8. 8

   Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes.

9. 9

   Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.

10. 10

    For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water.

11. 11

    Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch.

12. 12

    Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.

13. 13

    To assemble the pie: Spread the meringue over the top of the set filling.

14. 14

    Using a kitchen torch, brown the meringue all over.

15. 15

    Slice and serve.

16. 16

    Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat.

17. 17

    Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes.

18. 18

    Use right away or refrigerate, covered, for up to 1 week.

* Per serving · 4 servings · Values may vary.