Raspberry Meringue Pie Recipe

4 1 1
Raspberry Meringue Pie Recipe
Raspberry Meringue Pie Recipe photo by Taste of Home
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Raspberry Meringue Pie Recipe

Read Reviews
4 1 1
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We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup 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.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Meringue Pie in Country Extra November 2000, p51

Nutritional Facts

1 piece: 192 calories, 4g fat (2g saturated fat), 35mg cholesterol, 177mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 1 cup 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Raspberry Meringue Pie in Country Extra November 2000, p51

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MY REVIEW
cajeanjean User ID: 1063593 81748
Reviewed May. 4, 2010

"This is a fabulous recipe. Works really well with blackberries. Very easy and quick to prepare."

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