Mini Cranberry Meringue Pies

Mini Cranberry Meringue Pies
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  • Prep



  • Total



  • Servings


Bake up these tangy cranberry mini meringue pies with an easy-prep Bisquick crust.


  • 2

    cups Original Bisquick™ mix

  • 1/2

    cup unsalted butter, softened and cut into 1/2-inch cubes

  • 1/4

    cup hot water

  • 1

    can (14 oz) jellied cranberry sauce

  • 2

    egg whites

  • 1/4

    cup sugar

  • 1/2

    teaspoon vanilla


  • 1
    Heat oven to 450°F. Grease 12 regular-size muffin cups with shortening or cooking spray.
  • 2
    In medium bowl, stir Bisquick mix and butter until well combined. Add hot water; stir quickly until soft dough forms. Divide dough into 12 pieces. Press 1 piece in bottom and up side of each muffin cup.
  • 3
    Bake 8 to 10 minutes or until golden brown. Cool 10 minutes in pan. Run knife around edge of each to remove. Cool completely on cooling rack.
  • 4
    Spoon cranberry sauce into bowl; break up with fork. Spoon sauce evenly into cooled crusts.
  • 5
    In medium bowl, beat egg whites with electric mixer on high speed just until soft peaks begin to form. Add sugar gradually, and beat until stiff peaks form. Beat in vanilla. Spoon a dollop of meringue on top of each pie. Set oven control to broil. Broil pies with tops 4 to 6 inches from heat 30 to 60 seconds or until meringue browns slightly.

Recipe Tips

  • tip 1

    If crusts puff up too much, use the bottom of a shot glass to push down the centers immediately after baking.

  • tip 2

    You can substitute whole cranberry sauce for jellied cranberry sauce, if desired.


Nutrition Facts are not available for this recipe
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