Raspberry Meringue Pie

Raspberry meringue pie brings back the memory of a surprise birthday lunch I hosted for my sister. She loves tart desserts and anything with toasted meringue, so I combined both into this beautiful pie layered with fresh raspberry filling and fluffy peaks of golden meringue. The moment I brought it to the table, everyone paused—the color, the texture, the shine—it looked like a celebration on a plate.

The flavors were even better than I hoped. The raspberries gave it a bold, tangy punch and the meringue melted like sugar clouds on the tongue. It’s now my signature pie when I want to impress guests or treat myself to something that feels both elegant and homey.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Pie crust – A sturdy and flaky base to hold the vibrant raspberry filling.
• Fresh or frozen raspberries – The heart of the pie that adds tang and juiciness.
• Sugar – Sweetens the raspberries and balances their tartness.
• Cornstarch – Thickens the filling for a sliceable texture.
• Lemon juice – Enhances the raspberry flavor and adds brightness.
• Egg whites – Beaten into fluffy peaks for the meringue topping.
• Cream of tartar – Helps stabilize the egg whites for a glossy, firm finish.
• Vanilla extract – Adds a touch of warmth to the meringue.
• Powdered sugar – Gently sweetens and smooths the meringue.

Tools You’ll Need

• Pie dish – Holds the crust and gives the pie its classic shape.
• Saucepan – Used for cooking the raspberry filling until thickened.
• Fine mesh strainer – Optional for removing seeds if you want a smoother filling.
• Mixing bowls – For preparing the filling and whipping the meringue.
• Electric mixer – Essential for beating egg whites into stiff peaks.
• Spatula or piping bag – For spreading or styling the meringue topping.
• Oven or kitchen torch – Toasts the meringue to golden perfection.

Instructions

Step 1:

I start by blind baking the pie crust at 375°F until golden and crisp, then let it cool completely.

Step 2:

In a saucepan, I cook raspberries, sugar, lemon juice, and cornstarch over medium heat until the mixture thickens, about 5–7 minutes. I sometimes strain it to remove seeds, depending on my mood.

Step 3:

I pour the filling into the cooled crust and smooth it out with a spatula, then refrigerate the pie for at least 2 hours so the filling can fully set.

Step 4:

While the pie chills, I whip egg whites with cream of tartar until frothy, then slowly add powdered sugar and vanilla until stiff, glossy peaks form.

Step 5:

Once the pie is set, I either spoon or pipe the meringue over the raspberry layer, creating pretty peaks.

Step 6:

I toast the meringue in the oven at 400°F for 5–6 minutes, or carefully use a kitchen torch until the tips are golden brown.

Step 7:

I let the pie sit for about 10 minutes before serving or chill it slightly again if preparing in advance.

Tips

If I’m in a hurry, I’ll use store-bought raspberry preserves for the filling, thinned slightly with lemon juice. For the prettiest meringue, I use a piping bag with a star tip, but a simple swirl with the back of a spoon works just as well. Toasting with a kitchen torch gives me more control over the golden finish.

Ways to Serve

This pie is perfect chilled with hot tea or sparkling wine. I love serving it with extra fresh raspberries on the side for a juicy burst. It’s a fantastic dessert for spring events, bridal showers, or any gathering where you want to serve something light and dazzling.

Frequently Asked Questions

Can I use frozen raspberries for Raspberry Meringue Pie?

Yes, just thaw and drain them before cooking—frozen works great for the filling.

Is it safe to eat meringue on Raspberry Meringue Pie?

Yes! The meringue is cooked either in the oven or with a torch. If you prefer extra caution, use pasteurized egg whites.

Can I make Raspberry Meringue Pie ahead of time?

Yes! Make the pie a day ahead and toast the meringue just before serving for best texture and presentation.

See You in the Kitchen

I hope you make this raspberry meringue pie soon and fall in love with its vibrant flavor and cloud-like topping. It’s a dessert that feels just as special as it looks and is always met with smiles. Let me know how you decorate yours—I’d love to see your version!

Happy Cooking!

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