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Raspberry Meringue Pie

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.

8-10 ServingsPrep: 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 bowl, beat egg whites and cream of tartar on

2 of 2

Raspberry Meringue Pie (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 328 calories, 8 g fat (3 g saturated fat), 91 mg cholesterol, 186 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.