Raspberry Meringue Pie Recipe

Ingredients

• 1/3 cup plus 1/4 cup sugar, divided
• 3 tablespoons cornstarch
• 1-1/2 cups milk
• 4 eggs, separated
• 1 teaspoon butter
• 1/4 teaspoon almond extract
• 1 extra-servings-size graham cracker crust (9 ounces)
• 1-1/8 teaspoons unflavored gelatin
• 2 tablespoons plus 1/4 teaspoon cold water, divided
• 1 can (21 ounces) raspberry pie filling
• 3/4 teaspoon cream of tartar

Directions

• In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust.
• Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff glossy peaks form.
• Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8-10 servings.

Raspberry Meringue Pie published in Country Woman July/August 2001, p29