Description
A delightful raspberry meringue pie with a tangy fruit filling and a light, fluffy meringue topping
Ingredients
Scale
-
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled
- ¼ cup sugar
- 1 egg yolk
- 2 tbsp cold water
-
For the raspberry filling:
- 2 cups fresh raspberries
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
-
For the meringue:
- 3 egg whites
- ½ cup sugar
- ½ tsp cream of tartar
Instructions
- Mixing bowls – For preparing the dough, filling, and meringue.
- Rolling pin – To roll out the pie crust evenly.
- Pie dish (9-inch) – For baking the pie.
- Whisk – For mixing ingredients and whipping egg whites.
- Saucepan – To cook the raspberry filling.
- Electric mixer – For beating egg whites to make the meringue.
- Spatula – For spreading the meringue evenly over the pie.
- Baking sheet – To place under the pie dish (helps in even baking and catching spills).
- Pastry brush – For brushing egg wash on the crust (optional).
- Cooling rack – To cool the pie after baking.
Notes
For best results, use fresh raspberries and make sure the meringue fully covers the filling to prevent weeping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: raspberry pie, meringue dessert, fruit pie