Cranberry meringue cream pie

Ingredients:

• 1 sheet chilled pie dough
• 6 large eggs
• 1 tsp. grated orange zest
• 1/4 cup freshly squeezed orange juice
• 2/3 cup sugar
• A pinch of coarse salt
• 2 jars of gelled cranberry sauce (400g each)
• 10 tbsp unsalted butter, cut into 1cm cubes
• 1/4 tsp cream of tartar
• Special equipment: kitchen burner

Preparation:

1. Preheat the oven according to the pie crust package directions. Roll out the pie crust, place it in a 9-inch (22 cm) pie pan, and crimp the edges as desired. Prick the bottom and sides of the crust with a fork and bake according to the package directions. Cool completely on a wire rack.
2. Preheat oven to 175°C.
3. Separate 4 eggs into yolks and whites, reserving the egg whites for the meringue. Add the egg yolks, remaining 2 whole eggs, orange zest and juice, salt, 1/3 cup sugar, and cranberry sauce to a medium saucepan. Add the butter, place the saucepan over medium heat, and cook, stirring constantly, until the butter is melted and the custard thickens and reaches 160°F (76°C) on a digital candy thermometer, about 10 minutes. Strain the mixture into a large bowl, then pour it into the cooled pie crust. Bake until the custard is just beginning to set but still jiggly in the center, 10 to 12 minutes.
4. Let the pie cool to room temperature, about 1 hour, then refrigerate to set the filling, at least 6 hours or overnight.
5. When ready to serve, prepare the meringue. In a medium bowl, beat the reserved 4 egg whites with a mixer on medium-high speed until foamy, 2-3 minutes. Stir in the cream of tartar, then gradually add the remaining 1/3 cup sugar, a spoonful at a time. Beat on medium-high speed until stiff, glossy peaks form, 8-10 minutes.
6. Spread the meringue evenly over the pie. If desired, toast the meringue with a blowtorch.