Raspberry Meringue Pie

Name: Raspberry Meringue Pie
Cook time: 15 min
Total time: 15 min
Yield: 8-10 serving(s)
Ingredients: 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 extra-servings-size graham cracker crust (9 ounces); 1 1/8 teaspoons unflavored gelatin; 2 tablespoons cold water, divided; 1/4 teaspoon cold water, divided; 1 (21 ounce) can raspberry pie filling; 3/4 teaspoon cream of tartar

Submitted by FLUFFSTER

"This is so good! Smooth and creamy! Great for Valentine's Day! This works great for the holidays too! Very festive! If you aren't a meringue fan, do like I do and use whipped cream for the meringue! This is from Taste of Home."

Download

Ready In:: 15mins
Ingredients:: 12
Serves:: 8-10

ingredients

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 extra-servings-size graham cracker crust (9 ounces)
1 ¹⁄₈ teaspoons unflavored gelatin
2 tablespoons cold water, divided
¹⁄₄ teaspoon cold water, divided
1 (21 ounce) can raspberry pie filling
³⁄₄ teaspoon cream of tartar

directions

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°F 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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

FLUFFSTER

Bullhead City, Arizona

I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.

View Full Profile