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closeup of low fodmap cranberry snowdrift pie

Low FODMAP Cranberry Snowdrift Pie

This Low FODMAP Cranberry Snowdrift Pie is tart and sweet and a great addition to your holidays.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 8 servings
Calories: 283 kcal
Author: Dédé Wilson



Filling & Topping:


  1. For the Crust: Position rack in top third of oven. Preheat oven to 400°F/200°C. Coat a 9-inch (23 cm) pie plate with nonstick spray.
  2. Roll out the dough on a lightly floured surface to a 13-inch (33 cm) disc. Fit into prepared pie plate, fold edges under and crimp. Line with aluminum foil or a large paper coffee filter and fill with pie weights. Bake for about 10 minutes or until it is beginning to color. Remove weights and foil/paper and continue to bake until fully baked and light golden brown. Cool on rack.
  3. For the Filling: Stir together the cranberries, 1 cup (198 g) of sugar and water in a saucepan and bring to a simmer over low-medium heat. Simmer for a few minutes or until cranberries begin to pop.
  4. Meanwhile, whisk together the egg yolks, cornstarch and salt in a heatproof bowl until smooth. Drizzle a little of the hot cranberry liquid over the yolk mixture to temper it, then whisk it into the saucepan with the cranberry filling. Bring to a simmer and cook, stirring often, for about 1 to 3 minutes or until thickened and glossy. Remove from heat and whisk in butter and vanilla. Allow to cool until just warm. Scrape into pie shell.
  5. For the Topping: In a clean, grease-free bowl, whip the egg whites with an electric mixer on high speed until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and keep beating until the meringue is stiff and glossy. Use a silicone spatula to scrape out the meringue onto the cranberry filling. Use a spoon to spread it around, covering the cranberry filling completely and make attractive swirls, whorls and peaks. Use a kitchen or propane torch to brown the meringue. You can also use your broiler; watch carefully as the meringue browns quickly. The pie is best served shortly after applying the meringue.


  • Do-Ahead Tips: You could make the cranberry filling two days ahead. Refrigerate it overnight in an airtight container but bring it back to room temperature before applying meringue. You can pre-bake the crust the day before.
Nutrition Facts
Low FODMAP Cranberry Snowdrift Pie
Amount Per Serving
Calories 283 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 13mg4%
Sodium 140mg6%
Potassium 15mg0%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 32g36%
Protein 4g8%
Vitamin A 20IU0%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.