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.
Recommended: Classic American Pie Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1/3 cup plus 1/4 cup sugar, divided
- 3 tablespoons cornstarch
- 1-1/2 cups milk
- 4 eggs, separated
- 1 teaspoon butter or margarine
- 1/4 teaspoon almond extract
- 1 graham cracker crust (10 inches)
- 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
- 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 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 on high until stiff glossy peaks form and sugar is dissolved.
- 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. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8-10 servings.
Originally published as Raspberry Meringue Pie in Country Woman July/August 2001, p29