Raspberry Meringue Pie

This raspberry meringue pie starts with a traditional pie crust baked to perfection, a silky, tart raspberry curd and a billowing swiss meringue top. 

raspberry meringue pie  

 

Am I on a mission to have every single possible meringue/curd recipe and combo on my site? I don’t know… I swear it’s not intentional but it keeps happening, because if there’s lemon and berries in my kitchen, my hands start working involuntarily…   Before this we had: 

Pomegranate Meringue Pie 

Blueberry Cranberry Meringue Pie

Raspberry Curd Pie 

Lemon Meringue Bars   

And then I had to go and make three of them at the same time (ok but I didn’t – I swear they were each for their own project, but then it happened that I had leftovers of two and a lot of one so…. It seemed like an opportunity to swirl like i did with this Cranberry Lemon Tart ;p) 

 

raspberry meringue pie

Ingredients to Make Raspberry Meringue Pie

Raspberry curd: from this recipe. The curd can be made a day or even a full week ahead of time. Definitely use the starch listed in that recipe to make the pie so it will set.   

Pie Crust: If you are completely loath to make your own, use store-bought.   

Egg whites: It’s SO important there are no egg yolk bits in the whites, only use perfectly clear egg whites.   

Sugar: Fine granulated. This recipe makes a decent sized meringue but if you want a larger one add one or two extra egg whites and for every egg white add an additional ¼ cup (55g) granulated sugar.   

Vanilla: You can use vanilla extract or scrape a vanilla bean. Better yet use both!   

Fine sea salt: Just to help balance the sweetness of the meringue. Don’t use table salt.   

How to make Raspberry Meringue Pie 

  1. Make the raspberry curd (you can store this in the fridge as early as a week before you plan to make the pie) 
  2. Make the crust, chill 
  3. Shape the crust, chill 
  4. Par bake the crust 
  5. Bake the pie 
  6. Make the meringue & top the pie 

 

How to make this colorful three (!) curd pie

Oh I had a lot of fun with this one – and it turned out so pretty! Basically it’s mostly raspberry curd (a little less than what’s written in the recipe) but I layered and swirled in about ¼ cup each blueberry curd (mixed with 1 tsp cornstarch) and some lemon curd (this one didn’t need the cornstarch). Baked it as written below but we skipped the meringue and ate it with vanilla ice cream!   

Questions and Issues that might come up with this Raspberry Meringue Pie 

  My meringue didn’t get to stiff peaks or is grainy: When you pinch the egg white/sugar mixture over the double boiler it should be nearly devoid of sugar granules. If there were a lot of remaining granules when you took it off the heat, the meringue won’t set up or will be grainy.    Another reason a meringue won’t get to stiff peaks is if there was some kind of fat that got in the way: egg yolk bits in the egg whites, some oil residue left on any of the utensils or bowls you used.   

The curd didn’t or won’t set/is too runny:    Make sure you used the starch listed in the raspberry curd recipe. And bake thoroughly! Don’t take it out of the oven until the sides are firm and do not wobble when you gently shake the pie, the center should still wobble a bit but that will firm up in the fridge.   

Can I make this ahead of time?  You can make the pie crust a day ahead of time (or more if you freeze it). The curd can be made and stored in the fridge (airtight container) for two weeks. The pie, once baked will be fine in the fridge for a few days.  The meringue is the only thing that needs to be made the day of serving.   

How best to toast a meringue?  I use a kitchen torch. You can also set it under the broiler in the oven, for just a minute or so until it’s got color on top. 

 

raspberry meringue pie

 

See also 

Lemon Curd 

Blueberry Curd     

 

 

Raspberry Meringue Pie Recipe

raspberry meringue pie

Raspberry Meringue Pie

This raspberry meringue pie starts with a traditional pie crust baked to perfection, a silky, tart raspberry curd and a billowing swiss meringue top. 
Prep Time 1 hr
Cook Time 2 hrs
Chill Time 8 hrs

Equipment

  • 9" metal pie pan

Ingredients
  

  • Pie Crust store bought or homemade
  • Raspberry Curd *be sure to use the starch in the recipe
  • Swiss Meringue Topping
  • 3 large egg whites
  • 150 g granulated sugar
  • 2 teaspoons pure vanilla extract
  • ¼ tsp fine sea salt

Instructions
 

  • Roll out the dough to about 2 inches wider than your pie pan. Transfer the dough to the pie pan and gently press it into the bottom of the pan. Trim the excess crust so you have an even circle around, there should be enough around it for you to fold it over and have about ½ inch rim. Crimp the crust, either by pressing your index fingertip on one hand between your index and thumb fingers on your other, or (for a larger crimp) use your knuckle. Set it in the fridge uncovered for about an hour.

Bake the pie

  • Preheat the oven to 400 F. Set the pan on a cookie sheet and cover the entire crust with foil, gently wrapping it around the edges to keep those crimps in place. Fill it with pie weights all the way to the rim (I use dried beans).
  • Bake the pie covered and with weights for 20 minutes. Then, remove the weights and the foil and dock the bottom with a fork. Brush egg wash over the edges and sprinkle sugar if you like, lower the heat to 350 and return it to the oven for another 15 minutes.
  • Pour in the curd and bake for another 20 minutes, or until the edges are set and only the center wobbles a bit (jiggles). Let it come to room temperature then set it in the fridge for a few hours.

Make the meringue the day of serving

  • Into a glass or heatproof bowl, add the sugar. Set a pot filled ⅓ of the way with water over low heat and bring the water to simmer. Once it’s ready, whisk the egg whites into the bowl and set the bowl over the heat. Keep whisking constantly, when you can pinch the mixture and can’t detect any sugar granules, the meringue is ready to be whipped. This shouldn’t take more than a few minutes.
  • Pour the meringue into the bowl of a stand mixer fitted with the whisk attachment and begin whisking on low, gradually working up to medium high. Whip for 7-10 minutes until you have stiff peaks. While it’s whipping, add the extract and the salt. Stiff peaks is when you can remove the whisk, turn it upside down and the meringue won’t droop (if you are struggling to get to this point, it’s okay if it droops just a little). Spread the meringue over the cooled curd in an even layer.
  • Use a kitchen torch to toast the top of the meringue. You can chill this in the fridge for a few hours before serving but the pie won’t keep well (meringue tends to weep) so best eat it the day of!
Tried this recipe?Let us know how it was!

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