If you are looking for a show-stopping dessert that dazzles with flavor and texture while staying completely plant-based, this Vegan Cranberry Meringue Pie Recipe is the ultimate crowd-pleaser. It combines the bright tartness of fresh cranberries with the silky sweetness of a luscious meringue topping, all nestled in a flaky vegan crust. The balance of zesty citrus, warm spices, and the satisfying crunch of toasted meringue makes every bite a celebration, perfect for holidays or any special occasion when you want to impress your friends with something truly unforgettable.

Ingredients You’ll Need

A white saucepan with a wooden handle sits on a round wooden board, placed on a white marbled surface. Inside the saucepan, there is a single layer of cooked yellow rice, with some small clumps and a lightly fluffy texture. The rice varies slightly in shades of pale yellow to golden, showing a gentle softness. The background is soft and out of focus with hints of greenery and a small wrapped item in the corner, drawing attention to the saucepan. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple yet essential ingredients that each bring their own magic to the pie. From the fresh cranberries’ tangy snap to the zesty notes in the citrus, and the smooth texture from vegan butter, every element plays a key role in creating that perfect balance of flavors and textures.

Vegan pie crust: A flaky, plant-based base that forms the sturdy yet tender foundation for the filling.
Granulated sugar (250 g): Sweetens the tart cranberries and helps create a luscious filling.
Orange zest: Adds bright, fresh citrus aroma that enhances the fruitiness.
Lemon zest: Gives a lively, tangy contrast that balances the sweetness.
Fresh cranberries (400 g): The star ingredient, popping with vibrant tartness and rich color.
Freshly squeezed orange juice (270 ml): Adds natural sweetness and juicy depth.
Freshly squeezed lemon juice (80 ml): Lends brightness and invigorates the filling.
Cinnamon stick (optional): Provides warm, comforting spice notes.
Star anise (2 pieces, optional): Imparts a subtle licorice-like warmth that complements the cranberries beautifully.
Non-dairy milk (80 ml): Used to create a smooth cornstarch paste that thickens the filling.
Cornstarch (50 g): Essential for setting the cranberry filling to a perfect consistency.
Vegan butter (100 g): Adds richness and a silky mouthfeel to the filling.
Vegan Italian meringue: The fluffy, glossy topping that crowns this pie with sweet elegance.

How to Make Vegan Cranberry Meringue Pie Recipe

Step 1: Prepare and Par-bake the Pie Crust

Start by lightly greasing a 9-inch pie tin and dusting it with flour to prevent sticking. Roll out your chilled vegan pie dough to about ⅛ inch thickness, making sure it’s an inch larger than your pie tin. Carefully lift the dough over the tin and ease it into the edges. Trim the excess and press the edges down with a fork for a rustic finish. Don’t forget to prick the base evenly with a fork to avoid air bubbles during baking. Place a parchment circle over the dough and fill with pie weights or alternatives like dried beans to keep the crust from puffing up. Par-bake it for 20 minutes to get that sturdy, flaky base started.

Step 2: Finish Baking the Crust

Once the crust is partially baked, remove the weights and parchment paper carefully. Pop the crust back into the oven and continue baking for another 15 to 20 minutes until it turns a gorgeous golden brown. Let it cool completely to room temperature — this step ensures your crust holds its shape when filled.

Step 3: Make the Cranberry Filling

Combine sugar with the orange and lemon zest, rubbing them together gently to release those essential citrus oils right into the sugar, adding vibrant flavor to every bite. Add the fresh cranberries, freshly squeezed orange and lemon juices, and if you like, the cinnamon stick and star anise to a saucepan. Bring everything to a simmer and cook gently for about 10 to 15 minutes until the cranberries have burst and softened, creating a wonderfully fragrant and colorful mixture.

Step 4: Prepare Cornstarch Paste and Thicken Filling

While the cranberries cook, whisk together your non-dairy milk and cornstarch in a small bowl until smooth. Remove the cinnamon and star anise from the cranberry mixture, then blend the cooked fruit until silky smooth. For an extra refined texture, strain it through a fine mesh sieve back into your pan. Add the cornstarch paste and cook over medium heat for 3 to 5 minutes to thicken the filling perfectly. Finally, whisk in the cold vegan butter for a luscious, creamy finish. Let this cool for 10 to 15 minutes before pouring into your cooled crust.

Step 5: Chill the Pie Until Set

Transfer your vibrant cranberry filling into the pie crust and refrigerate the whole pie for at least six hours, or ideally overnight. This resting period is crucial to allow the filling to set firm, so every slice holds its beautiful shape and bursts with flavor.

Step 6: Top with Vegan Italian Meringue

Once the pie is fully set, prepare your vegan Italian meringue. Spoon or pipe it generously over the cranberry layer to create soft peaks and swirls. Use a kitchen blow torch to carefully toast the meringue until it develops a gorgeous golden brown surface with little caramelized patches. This finishing touch adds a delicate crunch and irresistible sweetness that perfectly balances the tart filling underneath.

How to Serve Vegan Cranberry Meringue Pie Recipe

The image shows a pie in a silver pie tin placed on a white marbled surface. The pie has a golden-brown crust surrounding a bright red filling that is smooth and glossy. On top of the red filling is a layer of white meringue, formed into small sharp peaks tightly packed together, creating a fluffy texture that covers the entire filling. The background is softly blurred with warm white bokeh lights and some holiday decorations, giving a cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your pie presentation with a few thoughtful garnishes. Sprinkle some finely grated orange zest or a light dusting of cinnamon for added aroma and visual warmth. Fresh cranberries or a few edible flowers can also bring a festive, elegant touch that welcomes guests to indulge.

Side Dishes

Serve this pie alongside a cup of fragrant chai tea, a scoop of coconut vanilla ice cream, or a dollop of whipped coconut cream. These accompaniments perfectly complement the bright tartness of the cranberries and mellow sweetness of the meringue, enriching the eating experience without overpowering the pie’s natural brightness.

Creative Ways to Present

Get playful with presentation by serving individual-sized portions in mini tart pans topped with tiny meringue kisses. For a wow factor at your next gathering, assemble a layered trifle with chunks of the pie, extra cranberry sauce, and vegan whipped cream in clear glasses. The layers peek through beautifully, catching everyone’s eye as well as their taste buds.

Make Ahead and Storage

Storing Leftovers

Leftover vegan cranberry meringue pie keeps well covered in the refrigerator for up to 2 days. To maintain the meringue’s delicate texture, store the pie in an airtight container and avoid stacking other dishes on top. Bring to room temperature before serving for the best flavor and texture.

Freezing

This pie is best enjoyed fresh, but if you want to freeze it, it’s easiest to freeze just the pie crust and cranberry filling (before adding meringue). Wrap the cooled components tightly and freeze for up to one month. Thaw overnight in the refrigerator and add fresh meringue topping before serving to preserve that iconic fluffy texture.

Reheating

Reheat slices gently in a warm oven (around 150°C/300°F) for about 10 minutes to bring the filling to room temperature without melting the meringue. Avoid microwaving as the meringue may collapse or weep, losing that perfect toasted crispness.

FAQs

Can I make the vegan meringue without a blow torch?

Absolutely! If you don’t have a blow torch, place the pie under a hot broiler for a minute or two, watching closely to avoid burning. Alternatively, enjoy the meringue as-is for a lovely soft, glossy topping.

What can I use as a substitute for pie weights?

Dried beans, uncooked rice, or lentils are fantastic substitutes for pie weights. They prevent the crust from puffing during par-baking and you can reuse them for future baking adventures (just don’t eat them afterward!).

Is fresh cranberry necessary or can I use frozen?

Fresh cranberries offer the best flavor and texture, but frozen cranberries work well too. Just thaw them first and drain off excess liquid to avoid a watery filling.

How can I store the vegan pie crust dough if I want to prepare in advance?

Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 3 months. Thaw in the fridge overnight before rolling out for best results.

Can I replace the cornstarch with another thickener?

Yes, arrowroot powder or tapioca starch can be substituted 1:1 for cornstarch. Both will give a clear, glossy finish and thicken the filling nicely.

Final Thoughts

There’s something truly special about this Vegan Cranberry Meringue Pie Recipe that makes it feel like a gift whenever you serve it. Its vibrant cranberry filling paired with a light, toasted meringue topping brings joy and warmth to any table. I wholeheartedly encourage you to try this recipe—it might just become your new favorite dessert to share with your loved ones!