Raspberry Meringue Pie Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 328
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 91 mg
  • Sodium:
  • 186 mg
  • Carbohydrate:
  • 58 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


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Raspberry Meringue Pie

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Whether my husband and I are hosting a backyard barbecue or a formal dinner, we love treating guests to this raspberry pie. I transport it to potlucks or family gathering in my extra-deep cake carrier so the meringue stays intact.

SERVINGS: 8-10

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 15 min. + chilling

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 mixing 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.


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