Description
Discover expert tips for crafting raspberry meringue pie featuring milehigh meringue layers Master techniques for perfect texture and flavor in every bite
Ingredients
Scale
1 9-inch pastry crust
3 cups fresh raspberries
1 cup granulated sugar
0.25 cup cornstarch
2 tablespoons lemon juice
4 large egg whites
0.5 cup superfine sugar
0.25 teaspoon cream of tartar
1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out your crust and fit it into a 9-inch pie pan. Dock the base with a fork to prevent bubbling. Blind bake for about 10-12 minutes until just golden.
- Cook the Raspberry Filling: In a medium saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently for 5-7 minutes until thickened and ruby in color. Remove from heat and let cool slightly.
- Make the Mile High Meringue: Whisk egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, beating until thick, glossy peaks form. Fold in vanilla extract.
- Assemble and Bake: Spread the cooled raspberry filling evenly over the crust. Pile the meringue high on top, creating peaks and swirls. Bake at 350°F (175°C) for 10-12 minutes until meringue tips turn golden brown.
- Cool and Serve: Cool thoroughly on a wire rack, then chill for at least 2 hours before slicing and serving.
Notes
This Raspberry Meringue Pie features a golden crust filled with vibrant, tangy raspberry filling topped with a cloud of billowing, toasted mile-high meringue. A perfect sweet-tart combo dessert that brightens any occasion.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
- Sugar: 35 g
- Fat: 12 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 4 g
Keywords: Raspberry Pie, Meringue Pie, Mile High Meringue, Dessert Recipe, Berry Pie, Baking
