Raspberry Meringue Pie Recipe

Raspberry Meringue Pie Recipe photo by Taste of Home

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We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.

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Raspberry Meringue Pie Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 6-8 Servings

20 30 50

Ingredients

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
2 tablespoons milk
MERINGUE:
2 egg whites
1/2 cup sugar
2 cups fresh or frozen unsweetened raspberries

Directions

In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust.
Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 piece) equals 192 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 177 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raspberry Meringue Pie in Country Extra November 2000, p51