Ingredients for Sour Cream Cranberry Pie
- Pie Shell
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- Nonfat Sour Cream
- Egg Yolks
- Orange Rind
- Orange Juice
- Dried Cranberries
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- Vanilla
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Cranberry Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sour Cream Cranberry Pie
- Preheat oven to 450°F (232°C).
- Prepare a 9-inch pie crust according to package directions for a single-crust baked shell. Bake until lightly golden.
- Remove from oven and let cool completely for 30 minutes.
- Reduce oven temperature to 400°F (204°C).
- While the crust cools, combine 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in a medium saucepan.
- Whisk in 1 (12 ounce) package of sour cream, 1 (12 ounce) can of whole berry cranberry sauce, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
- Bring the mixture to a boil over medium heat, stirring constantly until thickened (about 1-2 minutes).
- Remove from heat and let cool for 5 minutes.
- In a large bowl, beat 2 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in 1/2 teaspoon vanilla extract.
- Pour the cooled cranberry filling into the cooled pie crust.
- Spoon the meringue evenly over the filling, sealing the edges to the crust to prevent shrinking.
- Bake at 400°F (204°C) for 8-10 minutes, or until the meringue is lightly golden brown.
- Let cool completely on a wire rack for at least 45 minutes before serving.
- Serve chilled or at room temperature. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
145g
Fat
14g
Carbs
18g
