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Mini Cranberry Meringue Pies
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Prep Time:
10 minutes
Total Time:
40 minutes
Whip up zesty cranberry mini meringue pies with a simple Bisquick crust.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 450°F and generously grease 12 regular-size muffin cups with shortening or cooking spray.
  • Combine Bisquick mix with butter in a medium bowl until fully mixed. Pour in hot water and stir rapidly until a soft dough forms. Divide the dough into 12 pieces and press one piece into the bottom and up the sides of each muffin cup.
  • Bake for 8 to 10 minutes until golden brown. Let cool in the pan for 10 minutes, then run a knife around each to remove from the pan. Finish cooling completely on a cooling rack.
  • Transfer the cranberry sauce to a bowl and use a fork to gently break it up. Evenly distribute the sauce into the cooled crusts.
  • In a medium bowl, use an electric mixer to beat egg whites until soft peaks start to form. Gradually add sugar and continue beating until stiff peaks form. Mix in vanilla. Spoon meringue on top of each pie, and place them under the broiler set to high. Broil for 30 to 60 seconds, until meringue is slightly browned.

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