This vegan cranberry meringue pie is a cranberry lover’s dream! With a sweet and tart orange cranberry pie filling and topped with a light and airy egg-free meringue, this pie is perfect for the holidays!

A slice of a vegan cranberry pie on a white plate with the rest of the pie in the background.

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🧾 Ingredients and substitutions

The crust

  • A Bottom Pie Crust – you can use my easy vegan hot water pie crust or any vegan pie crust that you like. If you want to make it gluten-free use my no-fail gluten-free pie crust recipe.

The filling

  • Cranberries – you want the fresh whole cranberries from the produce department, not dried cranberries.
  • Orange Juice – or water. I like the extra flavor that orange juice brings to the cranberries, but you can easily just use water instead.
  • Sugar – I like to use organic cane sugar since it’s vegan and because it has larger grains and sparkles more than granulated white sugar. You can use any type of sugar that you want. (You will need to add sugar to the orange juice and use more for rolling the cranberries in.)
  • Corn Starch – for thickening the pie filling.

Vegan Meringue

  • Aquafaba – this is the liquid from a can of chickpeas or white beans. You can use any type of bean cooking liquid, but the clear liquid will give you a beautiful white meringue.
  • Cream of Tartar – this is tartaric acid and it will help the proteins in the aquafaba bind together. You can use 1 teaspoon of lemon juice instead if you don’t have cream of tartar.
  • Vanilla Extract – for flavor.
  • Agar agar – this is a key ingredient to make the meringue set. It is a clear flavorless gelling agent made from seaweed. You can find it at most Asian markets, and specialty stores, or order online. (You can make the meringue without it, but it will only last for a few hours before it will start to deflate. If you want a firm vegan mering that will hold up, you must use agar agar.) If you choose to omit the agar agar, you will also want to omit the water and add the sugar directly to the aquafaba.
  • Water – to dissolve the agar agar.
  • Sugar – to sweeten the meringue. A light-colored sugar will give you a white meringue. I don’t recommend using maple syrup or any other liquid sweetener.

🔪 Helpful tools

  • Electric Mixer – A stand mixer works best since you will have to beat the meringue for almost 10 minutes. This way your arm doesn’t get tired, but you can use a hand mixer if that is all you have.
  • Kitchen Torch – to toast the top of your pie. (optional)
A vegan cranberry pie on a white plate with sugared cranberries on the side.

🥄 How to make vegan cranberry meringue pie

Step 1 – Bake a bottom pie crust according to the recipe directions. (I use a super easy hot water pie crust.)

Make the cranberry pie filling

Step 2 – Combine orange juice, sugar, and cranberries in a saucepan and bring to a slow boil.

Step 3 – Allow the cranberries to boil until they pop open.

Step 4 – Pour the cranberry sauce through a fine-meshed sieve and press to get all of the liquid out of the solids.

Straining cranberry sauce through a mesh strainer.

Step 5 – Put the cranberry liquid back into the saucepan along with 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water.

Cranberry sauce with cornstarch mixed in to thicken.

Step 6 – Stir constantly until it starts to boil and thicken, then remove from the heat and let it cool for a few minutes.

Step 7 – Pour the hot cooked cranberry filling into your prebaked pie crust and place it in the fridge to cool for at least an hour before topping with vegan meringue.

Make the vegan meringue

Step 8 – Add aquafaba (chickpea liquid) to the bottom of a large mixing bowl with the cream of tartar or lemon juice and beat for 7 minutes until it forms stiff peaks.

Step 9 – Add 2 tsp of vanilla and beat again for another minute.

Step 10 – Turn off the beaters and make your syrup.

Aquafaba beaten into a meringue.

Make the syrup to set the meringue

Step 11 – In a small saucepan, add water and agar agar and boil for 3 minutes.

Step 12 – Then add the sugar and boil for 3 more minutes stirring constantly.

A boiling syrup made of sugar and agar agar to set the vegan meringue.

Step 13 – Then immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.

Step 14 – Beat the syrup and the mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.

Step 15 – Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula.  (You must work quickly because the meringue will start to set once it cools).

Spreading vegan meringue on a cranberry pie.

Step 16 – Let your pie cool in the fridge for another hour allowing it to set completely.

Step 17 – Then use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (This is optional and only for aesthetics).

Step 18 – Place the pie in the fridge for at least 3 more hours to set before cutting.

👩🏻‍🍳 Pro tips

  • Allow the cranberry pie filling to cool in the fridge for at least 1 hour before adding the meringue topping.
  • Measure your agar agar carefully, slight changes in the amount of powder will affect the firmness of your pie.
  • Once you mix the syrup into the meringue, work quickly to put it on top of your pie. You will only have about 1-2 minutes before it starts to firm up and set.
  • Decorate with sugared cranberries.

🍞 How to make gluten-free cranberry meringue pie

Yes, all of the ingredients in this cranberry pie are gluten-free except for the pie crust. Use my gluten-free pie crust recipe to make the pie completely gluten-free. If you’re looking for more pies that are easy to make gluten-free check out this vegan lemon meringue pie or this no jello strawberry pie.

🥡 How to store cranberry meringue pie

Refrigerate – Keep your vegan cranberry pie in the fridge for up to 3 days loosely covered to allow a little air to get to it.

✨ More vegan holiday recipes

This cranberry meringue pie makes a deliciously sweet end to your holiday dinner! If you’re still wondering what to serve as the main course, check out this vegan turkey, vegan ham, or vegan shepherd’s pie. These dishes pair great with sides like cauliflower stuffing, easy vegan mashed potatoes, or vegan butternut squash risotto.

If you are searching for more ways to incorporate cranberries into your holiday meal, try this jellied cranberry sauce or classic vegan cranberry sauce.

A vegan cranberry meringue pie with a toasted top and a slice taken out of it.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan cranberry meringue pie recipe

A vegan cranberry meringue pie on a white plate with a fork and sugared cranberries on the side.
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5 from 3 rating

Vegan Cranberry Meringue Pie

A cranberry pie topped with vegan meringue.

Ingredients

For the cranberry pie filling

  • 1 (12 oz) bag cranberries, about 2 cups
  • 1 1/4 cup orange juice, or water
  • 1 cup sugar
  • 3 tablespoons corn starch
  • 3 tablespoons water

For the meringue topping

  • 1/2 cup aquafaba, the liquid from a can of chickpeas aka garbanzo beans
  • 1/4 teaspoon cream of tartar or lemon juice
  • 2 teaspoons vanilla extract

For the syrup to stabilize the meringue

Instructions
 

  • Bake a bottom pie crust according to recipe directions.

Make the cranberry pie filling

  • Combine orange juice, sugar, and cranberries in a saucepan and bring to a slow boil.
  • Allow the cranberries to a boil until they pop open.
  • Pour the cranberry sauce through a mesh strainer and press to get all of the liquid out of them.
  • Put the cranberry liquid back into the saucepan along with 3 tablespoons of cornstarch mixed with 3 tablespoons of cold water.
  • Stir constantly until it starts to boil and thicken, then turn off the heat and let it cool for a few minutes.
  • Pour the hot cooked cranberry filling into your prebaked pie crust and place it in the fridge to cool for at least an hour before topping with vegan meringue.

Make the meringue

  • Add aquafaba (chickpea liquid) to the bottom of a large mixing bowl with the cream of tartar or lemon juice and beat for 7 minutes until it forms a stiff meringue.
  • Add 2 tsp of vanilla and beat again for another minute.
  • Turn off the beaters and make your syrup.

Make the syrup to set the meringue

  • In a small saucepan, add water and agar agar and boil for 3 minutes.
  • Then add the sugar and boil for 3 more minutes stirring constantly.
  • Then immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.
  • Beat the syrup and the mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.
  • Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula. (You must work quickly because the meringue will start to set once it cools).
  • Let your pie cool in the fridge for another hour allowing it to set completely.
  • Then use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (This is optional and only for aesthetics).
  • Place the pie in the fridge for at least 3 more hours to set before cutting.

Notes

  • Allow the cranberry pie filling to cool in the fridge for at least 1 hour before adding the meringue topping.
  • Measure your agar agar carefully, slight changes in the amount of powder will affect the firmness of your pie.
  • Once you mix the syrup into the meringue, work quickly to put it on top of your pie. You will only have about 1-2 minutes before it starts to firm up and set.
Serving: 1slice, Calories: 239kcal, Carbohydrates: 49g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 72mg, Potassium: 81mg, Fiber: 1g, Sugar: 38g, Vitamin A: 62IU, Vitamin C: 16mg, Calcium: 8mg, Iron: 1mg
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