This cranberry marshmallow pie has a flaky, buttery pastry crust, a smooth and tangy spiced cranberry filling, and loads of toasty marshmallow piled on top. The filling is made on the stovetop, thickened with cornstarch, so there are no eggs needed, and it sets in the fridge. The marshmallows are homemade and I pile them up high, and then toast with a kitchen torch. It’s a lovely pie for Thanksgiving or Christmas, and you can make all the components ahead of time.
About this pie
I’ve already got a cranberry meringue tart on the blog which has a cookie-like pâte sucrée crust, an egg-based cranberry orange curd and a fluffy Swiss meringue topping. While this pie here is a bit different! It uses flaky all-butter pastry and a much more fruit-forward cranberry filling, thickened with cornstarch instead of eggs. And rather than a soft meringue topping, I’ve piled actual homemade marshmallow squares over the top. They’re light and bouncy with a little chew, and the outsides become beautifully toasted when you hit them with a kitchen torch.
The flaky pastry
I’m using my flaky butter pie crust. It’s made with cold butter and a couple of simple folds to create lovely flaky layers. You’ll only need a single crust for this pie, and it needs to be fully blind baked before adding the cranberry filling.
You can use store-bought pastry if you like, but I really love the contrast of the buttery, flaky crust against the smooth cranberry.
The cranberry filling
- Cranberries: Fresh or frozen both work, and there’s no need to thaw frozen cranberries first. They give the filling its gorgeous deep red color and naturally tart flavor.
- Granulated sugar: Balances the cranberries. The filling is still intentionally quite tangy because of the sweet marshmallow topping.
- Orange juice and zest: Orange goes so well with cranberry and adds a little brightness.
- Ground cinnamon: Just enough to give the filling some warmth.
- Ground cardamom: The florarly notes are lovely with cranberry.
- Fresh ginger: I use finely grated fresh ginger rather than ground ginger. It adds a bit of warmth and a little zing.
- Cornstarch: Thickens the cranberry filling so it sets firmly enough to slice
- Water: Just enough to make a smooth slurry with the cornstarch.
- Heavy cream: Optional but it makes the filling slightly softer
- Butter: Stirred into the warm filling at the end for a silky finish and a little richness.
- Vanilla and salt: Round out the flavors.
The marshmallow topping
I’m using my homemade marshmallows without corn syrup for this pie.
They’re made with sugar, water, powdered gelatin, vanilla and a little salt. Once whipped, the mixture is spread into a pan and left to set before cutting. For this pie, I dust the marshmallows with powdered sugar only, rather than the usual powdered sugar and cornstarch mixture. I found that the cornstarch burns a bit when the marshmallows are toasted with a kitchen torch.
How to make this cranberry marshmallow pie
There are three parts to this pie: the flaky pastry, the spiced cranberry filling and the homemade marshmallows. You can prepare them all ahead of time, then assemble the pie when you’re ready to serve.
Bake the pastry
- Prepare your flaky pie dough, roll it out and fit it into a 9-inch pie dish.
- Line the chilled pastry with parchment paper and fill with pie weights, making sure they reach the edges.
- Blind bake until the pastry is fully cooked, golden brown and crisp, then let it cool completely.
Make the cranberry curd
- Cook the cranberries with sugar, orange juice, zest, vanilla, salt, cinnamon, cardamom and fresh ginger until softened.
- Blend until smooth, then strain through a sieve to remove the skins.
- Return the cranberry purée to the saucepan and thicken it with a cornstarch slurry. Once thick and glossy, remove from the heat and stir in the cream and butter.
- Pour the cranberry filling into the cooled pastry shell and smooth the top. Refrigerate until completely chilled and set, at least 6 full hours or preferably overnight.
Homemade marshmallow
- Prepare the homemade marshmallows by blooming the gelatin, cooking the sugar syrup and whipping everything together until thick and fluffy.
- Spread into a lined pan and leave to set before cutting into generous squares. Dust lightly with powdered sugar.
- Pile the marshmallow squares over the chilled cranberry filling, stacking some on top of others.
- Use a kitchen torch to toast them until golden brown. Let the marshmallows cool for a few minutes before slicing and serving.
Make ahead and storage
This pie is actually really good for making ahead because all three of the main parts can be prepared separately.
- Pastry: The pie shell can be fully baked a day ahead. Once cooled, keep it covered at room temperature.
- Cranberry filling: Fill the pastry shell and refrigerate until set. I like making this part the day before.
- Marshmallows: Make these a day or two ahead and store them in an airtight container at room temperature. Cut and dust them with powdered sugar before assembling the pie.
- Assembled pie: For the best texture and appearance, add and toast the marshmallow squares on the day you’re serving it.
Keep leftover assembled pie covered in the refrigerator for up to 3 days. The marshmallows may become a little sticky over time, and the pastry will gradually soften.
For this pie, I’d always err on the side of a slightly deeper golden crust. It makes such a difference when you’re eating it with the smooth cranberry filling and soft marshmallows.
Recipe Tips
Tips for the best cranberry marshmallow pie
Fully bake the pie crust
Because the cranberry filling doesn’t go into the oven, it’s important that the pastry is completely baked before filling. Make sure to chill the pastry well, use plenty of pie weights to support the sides, and don’t rush the second bake once the weights are removed. The bottom should be dry and golden brown, not pale or doughy. See my guide to blind baking pie crust for more tips and step-by-step photos.
Cook the filling until properly thickened
Once you’ve added the cornstarch slurry, keep stirring until the filling becomes thick, glossy and starts bubbling. Let it bubble for another minute while stirring constantly. It should be noticeably thick before you pour it into the pastry shell.
Let the filling set completely
Give the cranberry filling plenty of time to chill before adding the marshmallows. I recommend making it the day before if you can. It should be firm enough to hold a clean slice.
Dust the marshmallows with powdered sugar only
I usually dust homemade marshmallows with powdered sugar and cornstarch, but for this pie, I use just powdered sugar. Cornstarch can scorch under the kitchen torch, so shake off any excess dusting before toasting.
Toast the marshmallows just before serving
Pile the marshmallow squares over the chilled filling and use a kitchen torch to toast the tops until golden brown. Keep the flame moving so they don’t burn, then let them cool for a few minutes before slicing.
Spiced Cranberry Marshmallow Pie
Ingredients
Flaky Pie Crust
- 155 g all-purpose flour
- 113 g unsalted butter cold and cubed
- 1/2 tsp granulated sugar
- 1 pinch salt
- 1 1/2 tsp lemon juice or white vinegar
- 75 g ice-cold water as needed
Spiced Cranberry Filling
- 400 g cranberries fresh or frozen
- 200 g granulated sugar
- 120 g orange juice
- 1 Tbsp finely grated orange zest
- 1 tsp ground cinnamon
- 1 tsp fresh ginger finely grated
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla paste or extract
- 1/4 tsp salt
- 30 g cornstarch
- 45 g cold water for slurry
- 30 g heavy cream
- 60 g butter cold, cubed
Homemade Marshmallow Topping
- 10 g unflavored powdered gelatin
- 120 g cold water
- 200 g granulated sugar
- 3/4 tsp vanilla paste or extract
- 1/8 tsp salt
For Dusting
- 15-25 g powdered sugar as needed
Instructions
Make the Pie Crust
- Mix flour, sugar and salt. Work in the cold butter, leaving some larger pieces. 155 g all-purpose flour, 1/2 tsp granulated sugar, 1 pinch salt, 113 g unsalted butter
- Mix lemon juice or vinegar with ice water, then add only enough to form a shaggy dough that holds when pressed. 1 1/2 tsp lemon juice, 75 g ice-cold water
- Chill dough for 20 to 30 minutes. Roll into a rectangle, fold into thirds, turn 90 degrees and repeat. Shape into a disc and chill for at least 1 hour.
- Gently ease the pastry into the bottom and corners of the dish without stretching it, as stretching can cause it to shrink during baking. Press it gently against the sides, then trim the overhang, leaving enough to fold underneath and crimp the edges. Refrigerate until very firm before blind baking. When lining the pastry with parchment, fill it generously with pie weights right up to the edges to support the sides and prevent the crust from puffing up or sliding down.
- Preheat oven to 425°F (220°C).
- Bake for approximately 20 minutes, then carefully remove the pie weights and parchment. Prick the bottom of the pastry again with a fork to prevent it from puffing up during the second bake.
- Reduce the oven temperature to 375°F (190°C) and bake for another 15 to 20 minutes, or until the pastry is deeply golden, dry and completely baked through, especially on the bottom. This is important because once the filling has set, you'll want to be able to lift the whole pie out of the dish for easier slicing.
Make the Spiced Cranberry Filling
- Combine cranberries, sugar, orange juice, zest, cinnamon, grated fresh ginger, cardamom, salt and vanilla in a saucepan. Cook over medium heat for around 20 minutes or until all cranberries burst and soften. 400 g cranberries, 200 g granulated sugar, 120 g orange juice, 1 Tbsp finely grated orange zest, 1 tsp ground cinnamon, 1 tsp fresh ginger, 1/4 tsp ground cardamom, 1/2 tsp vanilla paste, 1/4 tsp salt
- Carefully blend until smooth, then press through a fine-mesh sieve to remove skins and seeds.
- Whisk cornstarch with cold water into a smooth slurry. Return strained cranberry purée to the saucepan and whisk in the slurry. 30 g cornstarch, 45 g cold water
- Cook over medium heat, stirring constantly, until thick, glossy and bubbling. Continue stirring and cooking for about 1 minute after it starts bubbling. It should be very thick, glossy and a deeper red color before removing it from the heat.
- Remove from heat and stir in the cream followed by the butter until incorporated. 30 g heavy cream, 60 g butter
- Cool for around 10 minutes, then spread into the fully baked, cooled pie crust. Refrigerate until completely cold and set, at least 6 hours, preferably overnight.
Make the Marshmallows
- Line and lightly grease an 8-inch (20 cm) square pan with parchment. Grease the parchment too. Fit your stand mixer with a whisk attachment.
- Pour half the cold water into stand mixer bowl. Sprinkle gelatin evenly over and let bloom for 5 to 10 minutes. 10 g unflavored powdered gelatin, 120 g cold water
- Heat sugar and remaining water in a saucepan, stirring only until sugar dissolves. Stop stirring and boil to 242 to 245°F (116 to 118°C). 200 g granulated sugar
- Pour hot syrup into bloomed gelatin. Place on the stand mixer and mix on low to combine,then switch to high and whip for about 7 to 10 minutes until thick, glossy and fluffy with heavy ribbons. Add the vanilla and salt. 3/4 tsp vanilla paste, 1/8 tsp salt
- Immediately spread into prepared pan. Leave at room temperature for at least 3 hours, preferably overnight, to set.
- Cut into generous squares with a lightly greased knife. Lightly dust with powdered sugar to stop it sticking. 15-25 g powdered sugar
Assemble and Toast
- Pile marshmallow squares loosely on the cold, set cranberry filling.
- Torch exposed surfaces until golden brown. Cool about 5 minutes before slicing and serving chilled.
- This pie is easiest to slice once it's been removed from the pie dish, so make sure the pastry is fully baked, especially underneath, so it's crisp and sturdy enough to lift out. When it's time to slice, I carefully lift the whole pie out of the dish and onto a board. This makes cutting that first slice much easier.
