contest-winning raspberry meringue pie
From my Mamaw's recipe collection.
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yield
8 -10
prep time
30 Min
cook time
3 Hr 15 Min
method
Refrigerate/Freeze
Ingredients For contest-winning raspberry meringue pie
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1/3 cplus 1/4 cup sugar, divided
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3 Tbspcornstarch
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1 1/2 cmilk
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4eggs, separated
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1 tspbutter
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1/4 tspalmond extract
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1extra-servings-size graham cracker crust (9 ounces)
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1 1/8 tspunflavored gelatin
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2 Tbspplus 1/4 teaspoon cold water, divided
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1 can(21 ounces) raspberry pie filling
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3/4 tspcream of tartar
How To Make contest-winning raspberry meringue pie
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1In 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.
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2Sprinkle 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.
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3Pour 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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