Best Contest Winning Raspberry Meringue Pie Recipes

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CONTEST-WINNING RASPBERRY MERINGUE PIE



Contest-Winning Raspberry Meringue Pie image

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.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

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 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

Steps:

  • 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 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.

Nutrition Facts : Calories 328 calories, Fat 8g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 186mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

CONTEST-WINNING RASPBERRY MERINGUE PIE



Contest-Winning Raspberry Meringue Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 11

1/3 cup(s) plus 1/4 cup sugar, divided
3 tablespoon(s) cornstarch
1 1/2 cup(s) milk
4 - eggs, separated
1 teaspoon(s) butter
1/4 teaspoon(s) almond extract
1 - extra-servings-size graham cracker crust (9 ounces)
1 1/8 teaspoon(s) unflavored gelatin
2 tablespoon(s) plus 1/4 teaspoon cold water, divided
1 can(s) (21 ounces) raspberry pie filling
3/4 teaspoon(s) cream of tartar

Steps:

  • 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 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.

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