Raspberry Meringue Pie
🥧🍇 Tangy, sweet raspberries meet light, fluffy meringue in this Raspberry Meringue Pie – a perfect balance of tart and sweet with a melt-in-your-mouth texture! A dessert that’s sure to impress every time. 😍💕
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Raspberry Filling:
2 cups fresh raspberries (or frozen, thawed)
¾ cup granulated sugar
2 tbsp cornstarch
1 tsp lemon juice
½ cup water
1 egg yolk, lightly beaten
1 tbsp unsalted butter
For the Meringue:
3 large egg whites
¼ tsp cream of tartar
½ cup granulated sugar
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). 🧑🍳
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well mixed.
Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes, until golden. Let it cool while you prepare the filling.
For the raspberry filling: In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Once it starts to thicken, cook for another 2-3 minutes until the mixture is smooth and bubbly.
Remove from heat and stir in the beaten egg yolk and butter. Pour the filling into the cooled pie crust and set aside.
For the meringue: In a clean bowl, beat the egg whites and cream of tartar using an electric mixer on medium-high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form and the meringue is glossy. Stir in vanilla extract.
Spoon the meringue over the raspberry filling, spreading it evenly to the edges of the crust to seal it.
Bake the pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown.
Let the pie cool completely before serving, so the filling can set properly. Slice and enjoy! 🥧💕
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 8 servings
#recipes