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Cranberry Curd Mini Meringue Pies

Cranberry Curd Mini Meringue Pies

Retrieve one disk of dough from the refrigerator and roll as directed for a Single-Crust Pie Shell (page 20). Use a 4-inch cutter (or, like we do in the shop, use an empty coffee can with an opening that diameter) to cut the dough into six 4-inch rounds. Transfer the rounds to a parchment-lined baking sheet and set the sheet in the refrigerator. Gather up the scraps, wrap them in plastic, and keep in the refrigerator for another use (see Scrap Dough, page 31). Repeat the process with the second disk of dough, adding six more rounds to the baking sheet and the additional trimmings to the scrap dough.

Fit the twelve circles of dough into the cups of a standard muffin pan, pleat­ing as needed and pressing lightly to snug the dough up against the bottom and sides of each cup. (If the dough starts to feel soft and moist, set the muffin pan in the refrigerator and let the dough firm back up.) Don’t fuss much with the dough—these crusts are meant to have an adorably rustic look—just keep the dough level with or slightly above the rim of the baking cup. Cover with plastic wrap and slide the tin into the refrigerator until you are ready to proceed with filling or prebaking the shells.

To prebake: Freeze the crusts 15 to 20 minutes or until firm.

Preheat the oven to 375 degrees F with a rack in the center.

Cut twelve 5 x 5-inch squares of parchment paper or aluminum foil. Line the shells with the parchment squares, gently smoothing and pleating the paper into place up against the bottom and sides of each crust and leaving the corners of the paper standing straight up. Fill each shell to the rim with beans, stirring with a finger to settle the beans and topping up as needed.

Slide the muffin tin into the oven and bake the shells 20 minutes. While the shells are baking, set out a wire rack and, alongside it, a mixing bowl.

Set the pan on the wire rack and let the shells cool for 10 minutes, then carefully gather the corners of each parchment square together to lift out the beans and transfer them to the bowl. Slide the muffin tin back into the oven and bake the shells another 5 minutes, or until lightly browned.

Set the muffin tin on a wire rack and let the shells cool to room temperature while you make the filling.

Preheat the oven to 350 degrees F with a rack in the center. Line a rimmed baking sheet with parchment paper.

Combine the cranberries and ¾ cup water in a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium, and cook 10 minutes or until the berries have burst, stirring occasionally.

Let the fruit cool slightly, and then transfer it to a food processor and purée until smooth. Set a fine-mesh sieve over a medium bowl and press the purée through the sieve (discard solids left in sieve).

Whisk the egg yolks and sweetened condensed milk together in a large bowl. Add the orange juice and zest, cranberry purée, brandy, and salt; whisk until smooth and uniform. Set the pan of prebaked shells on the parchment-lined baking sheet. Divide the filling evenly among the shells and bake 12 to 15 minutes, or until set.

Set the baking sheet on a wire rack and let the pies cool completely to room temperature. In the meantime, make the meringue. Generously top each cooled pie with meringue (you can spoon it on and swirl with a rubber spatula, or pipe it on with a pastry bag).

To toast the meringue, position the oven shelf one level below the topmost rung. Preheat the broiler to low. Slide the baking sheet under the broiler for 30 seconds to 1 minute and toast just until the meringue is browned on top. Let cool to room temperature, then use a butter knife to carefully lift each pie out of the muffin pan. Chill the pies, uncovered, for at least 4 hours or up to 2 days before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 12-ounce bag cranberries, fresh or frozen, thawed
  • 1 cup orange juice
  • ¾ cup granulated sugar
  • 1 large egg
  • 3 large eggs, separated
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

To prepare crust: Stir flour, 1/2 cup sugar and 1/4 teaspoon salt in a medium bowl. Stir in oil and butter with a fork until well blended and crumbly (it should look like wet sand). Using the back of a spoon, firmly press the dough into the bottom and up the sides of the prepared pan. Bake the crust until it just begins to brown, about 20 minutes. (Keep the oven on for Step 4.)

To prepare filling: Meanwhile, combine cranberries and orange juice in a medium saucepan. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. Whisk 3/4 cup sugar into the juice until combined. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes. Pour the warm filling into the warm crust. Set aside while you prepare the meringue topping.

To prepare topping: Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla. Spoon the meringue over the filling, then gently spread to the edges of the crust. Make peaks in the meringue with the back of a spoon or a small off-set spatula. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack to room temperature, at least 3 hours, before serving.


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