Description
Looking for the best raspberry meringue pie recipe? This one is quick, easy, and packed with fresh flavor! Whether you want a healthy fruit-based dessert or a light, showstopping idea for brunch, this pie is the best way to impress. Simple to prep and loaded with charm!
Ingredients
Scale
- 1 pie crust (9-inch, pre-baked)
- 2 1/2 cups fresh or frozen raspberries
- 2/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Blind bake crust at 375°F until golden, cool completely.
- In saucepan, cook raspberries, sugar, lemon juice, and cornstarch until thickened. Optional: strain to remove seeds.
- Pour filling into crust and chill 2 hours to set.
- Beat egg whites and cream of tartar until foamy. Gradually add powdered sugar and vanilla, beat until stiff peaks form.
- Pipe or spread meringue onto pie.
- Toast in oven at 400°F for 5–6 minutes or use a kitchen torch until golden.
- Cool slightly before serving or chill again if prepping ahead.
Notes
- Use strained filling for a smooth texture.
- Fresh or frozen raspberries work equally well.
- Toast meringue just before serving for best look.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 27g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg