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Contest-Winning Raspberry Meringue Pie

 Contest-Winning 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.

2 of 2

Contest-Winning Raspberry Meringue Pie (continued)

Directions (continued)

  • 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.
Nutritional 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.