Sour Cream Cranberry Pie
- 1 prepared pie shell
- 1 cup sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 3/4 cups nonfat sour cream
- 3 egg yolks
- 1 teaspoon grated orange rind
- 1 tablespoon orange juice
- 1 1/2 cups sweetened dried cranberries
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- Heat oven to 450 deg F.
- Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan.
- Cool 30 minutes or until completely cooled.
- Reduce oven temperature to 400 deg F.
- During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries).
- Bring to a boil, stirring constantly.
- Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly.
- Remove from heat; cool 5 minutes.
- Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy.
- Gradually beat in 1/4 cup sugar until stiff peaks form.
- Beat in vanilla.
- Pour hot filling into cooled baked shell.
- Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping.
- Bake at 400 deg F for 8 to 10 minutes or until light golden brown.
- Cool on wire rack for at least 45 minutes or until slightly cooled.
- Serve immediately, or refrigerate until serving time.
- Store in refrigerator.
shell, sugar, cornstarch, salt, nonfat sour cream, egg yolks, orange rind, orange juice, cranberries, egg whites, cream of tartar, sugar, vanilla
Taken from www.food.com/recipe/sour-cream-cranberry-pie-13769 (may not work)