Are you in the mood for a delightful dessert that combines the sweetness of raspberries with the light and airy texture of meringue? Look no further than our recipe for Raspberry Meringue Pie. This indulgent pie is perfect for special occasions or simply treating yourself to a delicious homemade treat. With a buttery crust, tart raspberry filling, and a cloud-like meringue topping, every bite is a delightful medley of flavors and textures. Follow our step-by-step guide to create this show-stopping dessert that will impress your family and friends alike.
**Raspberry Meringue Pie**
**Ingredients:**
**For the Crust:**
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup granulated sugar
– Pinch of salt
– 3-4 tablespoons ice water
**For the Raspberry Filling:**
– 3 cups fresh raspberries
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
**For the Meringue Topping:**
– 3 large egg whites, at room temperature
– 1/2 cup granulated sugar
– 1/2 teaspoon cream of tartar
**Instructions:**
1. **Prepare the Crust:**
– In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
– Drizzle ice water, one tablespoon at a time, into the mixture while pulsing until the dough comes together.
– Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
– Preheat the oven to 375°F (190°C).
2. **Roll Out the Crust:**
– On a lightly floured surface, roll out the dough into a circle slightly larger than your pie dish.
– Carefully transfer the dough to the pie dish, press it into the bottom and sides, and trim any excess dough.
– Prick the bottom of the crust with a fork and bake for 15 minutes or until lightly golden. Let it cool.
3. **Make the Raspberry Filling:**
– In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice.
– Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
– Pour the raspberry filling into the cooled crust.
4. **Prepare the Meringue Topping:**
– In a clean, dry bowl, beat the egg whites with an electric mixer until frothy.
– Add cream of tartar and continue beating until soft peaks form.
– Gradually add the sugar, a little at a time, and beat until stiff peaks form and the sugar is dissolved.
5. **Finish the Pie:**
– Spread the meringue over the raspberry filling, making sure to seal the edges.
– Use a spoon to create peaks on top of the meringue.
– Bake the pie for 10-12 minutes, or until the meringue is golden brown.
– Let the pie cool completely before serving.
6. **Serve and Enjoy:**
– Slice the Raspberry Meringue Pie into wedges and serve at room temperature.
– Store any leftovers in the refrigerator for up to 2 days.
– Enjoy this luscious dessert with a cup of tea or coffee for a truly delightful treat.
This Raspberry Meringue Pie is a wonderful combination of fruity sweetness, creamy meringue, and buttery crust that will surely become a favorite in your dessert repertoire. Whether you’re hosting a gathering or simply want to indulge in a special dessert, this pie is sure to impress. Treat yourself to a slice of this heavenly creation and savor every blissful bite.
