CONTEST-WINNING RASPBERRY MERINGUE PIE

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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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