Raspberry Meringue Pie Recipe

I absolutely love this raspberry meringue pie because it brilliantly combines the tartness of fresh raspberries with the sweet, airy perfection of meringue—it’s like summer in every bite. Plus, baking it is such a satisfying process, watching simple ingredients transform into a stunning, Instagram-worthy dessert that’s sure to impress my friends and family!

I enjoy developing recipes that use fresh ingredients, and my Raspberry Meringue Pie features fresh, tart raspberries topped with a delicate meringue. The pre-baked pie crust contains a sweet and zesty filling made with not-too-sweet granulated sugar, cornstarch, and lemon juice.

To me, it makes a delightful, lighter dessert option.

Ingredients

Fiber and antioxidants abound in fresh raspberries, which add natural sweetness and a tangy taste.

Sugar: Provides sweetness to counterbalance the tartness of the raspberries.

Cornstarch: Ensures that the raspberry filling thickens and sets up correctly.

Meringue’s structure comes from egg whites; they are what make a light, fluffy, fluffy meringue.

Tartar Cream: Ensures the stability of egg whites, allowing the meringue to maintain its fluffiness.

Ingredient Quantities

• 1 9-inch pie crust, pre-baked and cooled
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 1/2 cups water
• 1/4 teaspoon salt
• 4 cups fresh raspberries
• 2 teaspoons lemon juice
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, mix together 1 cup of granulated sugar, 3 tablespoons of cornstarch, 1/4 teaspoon of salt, and 1 1/2 cups of water. Stir until the mixture is smooth.

2. Stir constantly while cooking over medium heat until the mixture thickens and starts to boil. Once it reaches the boiling point, cook for 1-2 minutes more until it’s completely thickened.

3. Take the mixture off the heat and delicately mix in the 4 cups fresh raspberries and 2 teaspoons lemon juice. Place in a location convenient for continued prep work and allow to cool to a safe temperature for the next steps.

4. Pour the raspberry filling into the pre-baked 9-inch pie crust, which should now be cool and at rest. Use a spatula to smooth the top, making it as level as possible, since this is the top of your pie. Feel free to set it aside for now.

5. Set your oven to a temperature of 350°F (175°C) for initial heating.

6. In a spotless bowl, vigorously mix 4 sizeable egg whites with 1/4 teaspoon tartar cream until they take on the appearance of soft peaks.

7. Slowly add 1/2 cup granulated sugar, adding a tablespoon at a time, and keep beating until the mixture forms stiff, glossy peaks. Add 1 teaspoon vanilla extract and mix at low speed until the vanilla is well blended in.

8. Spoon or pipe the meringue over the raspberry filling, ensuring that it seals the edges of the crust so that the meringue doesn’t shrink.

9. Place in the preheated oven. Set the timer for 12-15 minutes. When the timer goes off, open the door and check whether the meringue is golden brown.

10. Let the pie cool completely on a wire rack before serving. The cooled pie can be stored in the refrigerator for up to 2 days.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Mixing spoon
5. Whisk
6. Mixing bowl
7. Spatula
8. Oven
9. Timer
10. Wire rack

FAQ

• Can I use frozen raspberries instead of fresh?If fresh raspberries are unavailable, you can use frozen ones. Fully thaw the berries, then drain them of any excess moisture before using them.
• How do I prevent the meringue from weeping?Spread the meringue on a hot filling, sealing the edges well, and bake until golden brown to help prevent weeping.
• How long can I store the pie?The pie can be kept in the fridge for no more than 3 days. Meringue may weep over time, so it is best consumed fresh.
• Can I make this pie without a pre-baked crust?The filling can be added only when the crust is properly pre-baked; otherwise, it won’t hold together, and the whole thing will be a soggy mess.
• Is there a gluten-free version of this pie?Indeed, it is possible to make this recipe fit gluten-free diets by using a pie crust that is gluten-free.
• Can I use a different type of berry?Certainly, raspberries can be replaced by strawberries, blackberries, or blueberries.
• What should I do if my meringue doesn’t stiffen?Make sure the bowl and utensils are totally free of grease, and that the egg whites are at room temperature, for best results.

Substitutions and Variations

A gluten-free pie crust can be used in place of the traditional pie crust for those with sensitivities to gluten.
Substitute cane sugar or coconut sugar for granulated sugar to achieve a slightly different flavor profile.
Arrowroot powder can be used in place of cornstarch as a thickening agent.
If fresh raspberries are not on hand, frozen raspberries can be used just as effectively.
Lime juice can replace lemon juice in the recipe for a more tart flavor.

Pro Tips

1. Blind Bake the Pie Crust Ensure your pie crust is fully pre-baked by using pie weights or dried beans during the initial baking. This helps prevent the crust from becoming soggy once you add the raspberry filling.

2. Maculate Raspberries for Better Flavor Before adding the raspberries to the thickened syrup, gently mash a few of them to release their juices. This will intensify the raspberry flavor throughout the filling.

3. Stabilize the Meringue Ensure your mixing bowl and beaters are completely clean and free of any fat, as any residues can prevent the egg whites from reaching their full volume. Also, make sure to add the cream of tartar early, as it helps stabilize the meringue.

4. Seal the Meringue Well When spreading the meringue, make sure it touches and seals against the crust edges. This prevents it from shrinking back and exposing the filling during baking.

5. Cool Gradually After baking, let the pie cool slowly by leaving it in the oven with the door slightly ajar for a few minutes. A gradual cooling process helps minimize the risk of meringue weeping.