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Mile High Raspberry Meringue Pie Recipe

Mile High Raspberry Meringue Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 138 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 50 minutes (includes cooling)
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Mile High Raspberry Meringue Pie elevates the classic fruit pie to new heights with a mountain of fluffy meringue and a tangy, ruby-red raspberry filling. The crisp, golden crust provides a satisfying base, while the vibrant raspberry layer strikes a delightful balance between sweet and tart. Topped with cloud-like meringue that’s toasted to perfection, this show-stopping dessert is perfect for special occasions or whenever you want a little extra wow on your table.

Ingredients

Units Scale

For the Pie Crust

  • 1 9-inch pie crust (homemade or store-bought), blind-baked and cooled

For the Raspberry Filling

  • 4 cups fresh or frozen raspberries (if frozen, thaw and drain)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter

For the Meringue

  • 5 large egg whites (room temperature)
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). If you haven’t already, blind-bake your 9-inch pie crust until golden and let it cool completely on a wire rack.
  2. Make the Raspberry Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in water and lemon juice until smooth. Add the raspberries and place the saucepan over medium heat, cooking and stirring constantly until the mixture thickens and becomes bubbly, about 5-6 minutes. Remove from heat and stir in the butter until melted. Pour the hot filling into the cooled pie crust and smooth the top.
  3. Prepare the Meringue: In a clean, large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating until the mixture is glossy and stiff peaks form. Mix in the vanilla extract.
  4. Top Pie with Meringue: Immediately spread the meringue over the hot raspberry filling, making sure the meringue touches the edges of the crust to seal. Use the back of a spoon to create decorative peaks.
  5. Bake and Finish: Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown. Cool the pie at room temperature for 2 hours before slicing to allow the filling to set. For cleaner slices, chill in the refrigerator for an additional hour.

Notes

  • Use room-temperature egg whites for a more stable meringue.
  • Make sure the meringue completely seals the edges of the crust to prevent shrinking.
  • Fresh raspberries give the best flavor, but frozen (thawed and drained) work well too.
  • Serve the pie within 24 hours for the best texture and appearance.
  • If any weeping occurs with the meringue, it’s normal and safe to eat.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 39g
  • Sodium: 190mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://slsrecipes.com/mile-high-raspberry-meringue-pie-recipe/