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View more "Desserts & Sweets" recipes Raspberry Meringue Pie Recipe

Raspberry Meringue Pie

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 10-in (25 cm) deep-dish pie shell, baked
1 can (19 oz/540 mL) E.D. Smith Raspberry Pie filling

Custard:
4 egg yolks
1/3 cup (80 mL) sugar
3 tbsp (45 mL) cornstarch
1 1/2 cups (375 mL) Milk
1 tsp (5 mL) butter
1 tsp (5 mL) almond extract or vanilla extract
1 tsp (5 mL) grated orange peel

Meringue:
4 egg whites, room temperature
1/4 tsp (1 mL) cream of tartar
1/4 cup (60 mL) cold water
1/4 cup (60 mL) sugar

Yields: 8 to 10 servings

See full recipe: https://www.dairygoodness.ca/recipes/raspberry-meringue-pie?source=calendar
Raspberry Meringue Pie true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 35 mins
  • Yields 8 to 10 servings

A quick and easy luxury. Everybody adores irresistible desserts piled high with meringue. - James Barber

  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 35 mins
  • Yields 8 to 10 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 10-in (25 cm) deep-dish pie shell, baked
1 can (19 oz/540 mL) E.D. Smith Raspberry Pie filling

Custard:
4 egg yolks
1/3 cup (80 mL) sugar
3 tbsp (45 mL) cornstarch
1 1/2 cups (375 mL) Milk
1 tsp (5 mL) butter
1 tsp (5 mL) almond extract or 
vanilla extract
1 tsp (5 mL) grated orange peel

Meringue:
4 egg whites, room temperature
1/4 tsp (1 mL) cream of tartar
1/4 cup (60 mL) cold water
1/4 cup (60 mL) sugar

Preparation

Preheat oven to 325 °F (160 °C).

To make custard, whisk together egg yolks, sugar and cornstarch in the top of a double boiler of simmering water. Add milk and continue to whisk until custard becomes very thick. Whisk in butter. Remove from heat and add almond extract and orange peel, blending well. Let cool slightly and spread evenly over the bottom of the pie shell. Let stand until set, about 10 minutes.

In a small saucepan, bring the Raspberry Pie filling to a boil. Reduce heat and simmer, stirring, for 5 minutes. Remove from heat. Carefully spoon the raspberry pie filling over the custard layer, covering completely.

To make meringue, beat egg whites with cream of tartar until foamy. Add water and continue beating at low speed. Add the sugar, 1 tbsp (15 mL) at a time, beating for about 2 minutes after each addition. Continue beating until the meringue is glossy and forms stiff peaks.

Pile the meringue onto the pie, gently spreading to partially cover the pie crust.

Bake for 15 to 18 minutes or until golden.

128 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 327 Calories
Protein: 8 % / 6 g
Carbohydrate: 59 % / 49 g
Fat: 33 % / 12 g
Calcium: 7 % / 76 mg

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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