Cranberry Meringue Pie - graham cracker crumbs

Method

• To make the crust, preheat the oven to 375 degrees.
• Whisk together the crumbs, butter and sugar.
• Scrape into a 9-inch glass pie plate and press evenly across the bottom and sides.
• Bake until the crust just begins to brown, 7 to 10 minutes.
• Set aside.
• To make the curd, put the cranberries and 1/2 cup water in a saucepan.
• Heat until the cranberries pop, about 5 minutes.
• Puree in a food processor and strain through a sieve.
• Return to the pan, add the butter and sugar and heat until the butter melts and sugar dissolves.
• Whisk the yolks until smooth.
• Very slowly whisk in the hot cranberry mixture.
• Return mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens a bit, about 5 minutes.
• (Do not allow to boil, or the eggs will scramble.)
• Set aside.
• To make the filling, place the cranberries, sugar and 1/2 cup water in a small saucepan.
• Boil just until the sugar melts.
• Set aside.
• Preheat the oven to 400 degrees.
• Position a rack in the top third of the oven.
• Have the curd and filling very hot.
• (Reheat the curd gently, stirring, to avoid scrambling the eggs.)
• To make the meringue, put the cornstarch and 1 tablespoon sugar in a small saucepan.
• Stir in 1/3 cup water.
• Place over medium heat and stir until the mixture boils and becomes translucent.
• Set aside.
• In a medium bowl, beat the egg whites and salt until fluffy.
• Slowly add remaining sugar.
• Reduce speed to medium and add cornstarch mixture a tablespoon at a time.
• Beat just until meringue is glossy and holds stiff peaks.
• (Do not overbeat.)
• Fold in the dried cranberries.
• Pour off any liquid from the filling and spread it in the pie shell.
• Top it with the cranberry curd.
• Add the meringue, covering the filling completely and making little decorative peaks.
• Place the pie on a baking sheet to catch any drips and bake until meringue peaks are nicely browned, 8 to 10 minutes.
• Let cool before serving or refrigerating.