Best Raspberry Meringue Pie Recipes

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

RASPBERRY MERINGUE PIE

Steps:

• 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.

CONTEST-WINNING RASPBERRY MERINGUE PIE

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.

RASPBERRY MERINGUE PIE

Steps:

• In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
• Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
• Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.

RASPBERRY ROSE MERINGUE PIE

Steps:

• Make the pastry: Measure the flour and icing sugar into a bowl and rub in the butter until resembles fine breadcrumbs. Add egg yolk and a little water until just comes together (use as little water as possible for the shortest crumbliest pastry). This can be done in a food processor if preferred. Chill for 30 minutes and use to line a 9inch/23cm fluted loose bottomed flan tin. If pastry is difficult to roll out just press into the bottom and sides of the tin allowing the pastry to stand above the sides of tin (this can be trimmed off neatly once cooked). Line with greaseproof paper and baking beans and bake blind for 15 minutes, removing the paper and beans and bake for a further five minutes. Leave to cool while you make the filling. Lower the oven to 150°C/300°F/Gas 2 (Fan 130°C).
• For the raspberry filling: Wash the raspberries and blitz in a food processor. Press the raspberries through a sieve to obtain as much juice as possible and whisk the cornflour into this juice, mixing thoroughly. Put the water into a saucepan and bring to the boil. Pour the raspberry and cornflour mixture into the water whisking constantly until thickens. Mix the egg yolks into the sugar and whisk this into the thickened raspberry custard. Bring back to the boil whisking all the time. Remove from the heat and allow to cool a little before pouring into the pastry case.
• For the meringue: Whisk the egg whites in a large bowl with a hand whisk until they form stiff peaks. Whisk in the sugar a dessertspoon at a time adding the rosewater with the last addition. Spread over the raspberry custard ensuring there are no gaps and bake for 45 mins until golden beige and crisp. Remove from oven and scatter with the toasted almonds or petals if using.
• For the rose syrup: Dissolve the sugar in the rosewater in a small saucepan and bring to the boil, simmer for a minute or two and leave to cool before drizzling all over the pie. Serve with lightly whipped cream and extra syrup if liked.

RASPBERRY MERINGUE PIE

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. Remove. Stir a small amount of mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove form heat; stir in butter and extract. pour hot filling into crust.
• Sprinkle gelatin over 2 tablespoons cold water and let stand for 2 minutes. In a saucepan bring raspberry filing 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 medum speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar until glossy peaks form and sugar is dissolved.
• Pour hot raspberry squce over custard. Spread meringue evenly over top. Bake at 325F for 15-18 minutes or until meringue is golden. Cool on wire rack.
• Refrigerate for at least 3 hours before serving.

RASPBERRY MERINGUE PIE

Steps:

• Place flour and salt in a large bowl. Cut in butter using your fingertips, a pastry blender, or two knives. Mixture should resemble coarse bread crumbs. Sprinkle the dough with 3 tablespoons ice water and, with your fingertips or a fork, lightly toss dough, adding another 1 or 2 tablespoons, or more, of water if necessary, just until it is moist enough to come together into a ball. Knead a few times, pat into a flat disc, wrap in plastic wrap and refrigerate at least an hour. Remove dough from refrigerator about 10 minutes before rolling. Roll out dough to fit a 9 inch pie pan. Flute edge. Prick crust with a fork all over bottom or place dried beans on top of crust. Bake blind. Cool. Combine raspberries very gently with flour and sugar. Just before baking, make meringue. Beat egg whites with an electric mixer until light. Slowly beat in sugar and contine beating until firm. To assemble, remove beans from baked pie crust (if using) and place raspberry filling in pie shell. Spread meringue over raspberries, mounding in the center and making sure meringue touches the crust all around to seal. Bake in a preheated 350-degree oven for 40 minutes. Cool on a rack before serving.

CONTEST-WINNING RASPBERRY MERINGUE PIE

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.