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Raspberry Meringue Pie

 Raspberry Meringue Pie
We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.
6-8 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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.

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Raspberry Meringue Pie (continued)

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.