On Nov 15, Stewart shared the recipe to her ... melds cranberry and lemon flavors: The fruit-forward gelée filling is topped with a cloud of meringue, bringing a classic pie to new heights.
Place the chocolate and cream in a medium saucepan over low heat, stirring until melted and smooth. Pour into the pie dish and refrigerate for 45 minutes or until firm. To make the marshmallow ...
No matter the recipe or approach I used ... This delightfully tart pie is an autumnal twist on a classic lemon meringue as bright, tangy citrus curd is topped with cranberry Swiss meringue.