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If you’re looking for a “normal” raspberry meringue pie then this probably isn’t the recipe you want. Most raspberry meringue pie recipes mention “curd” and other terms that will totally confuse a new baker. I try to relate everything in common terms that the average person will be able to understand. As far as I can tell, my recipe is unique because it isn’t prepared the way others are and produces a totally different type of pie. The texture is lighter, the flavor is brighter, and the preparation process is much easier for home bakers without advanced baking experience or special equipment.
This pie is based on a simple formula. Sweet raspberries on the bottom with crunchy meringue on top. You should be able to put this pie together in less than 30 minutes. There’s nothing complicated about making meringue. It can be whipped together with an electric mixer and ready for the oven in just a few minutes.
Although I’m not referring to this as a Quick & Easy recipe, it isn’t very difficult to make. The recipe uses refrigerated pie crust and canned raspberry filling. Making the meringue is the only step that takes more than a few minutes. You will need to prebake the bottom crust before adding the filling. This is necessary to avoid having the filling soak through the bottom crust.
Raspberry meringue pie with canned filling and a refrigerated crust is easy to make because both major components are already prepared for you, removing the most time‑consuming steps of traditional pie baking. The canned raspberry filling is already sweetened, thickened, and vibrantly flavored, so there’s no need to cook fruit, adjust sugar, or worry about consistency—you simply open the can and pour. The refrigerated crust adds to the simplicity by unrolling neatly into the pie dish without any mixing, rolling, or chilling, giving you a flaky, golden base with almost no effort. With the crust and filling essentially ready to go, you can focus on the fun part: whipping up the meringue.
It’s also easy because the pie is naturally forgiving and the meringue itself requires only a few ingredients—egg whites, sugar, and a pinch of cream of tartar—to whip into glossy peaks. Once spread over the raspberry filling, the meringue bakes quickly, browning beautifully while the filling warms underneath. There’s no complicated timing, no blind baking, and no delicate fruit prep; the oven does most of the work. The result is a dessert that looks impressive and tastes bright, airy, and sweet, yet comes together with minimal effort and cleanup.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium bowl
- Small bowl
- Medium pot or saucepan
- Electric hand mixer
- Wire whisk
Key Ingredients
- Refrigerated pie crust
- Canned red raspberry pie filling
- Milk
- Granulated sugar
- Light brown sugar
- Butter
- Eggs (separated)
- Cornstarch
- Vanilla extract
- Cooking spray
Easy Raspberry Meringue Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium bowl
- 1 small bowl
- 1 medium pot or saucepan
- 1 electric hand mixer
- 1 wire whisk
Ingredients List
- 1 refrigerated pie crust at room temperature for 20 mins
- 1 can 21 ounce red raspberry pie filling drained
- 2 cups milk
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 Tbsp butter
- 3 eggs separated
- 4 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 cooking spray
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie.
Prepare The Crust
- The crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Spray the pie plate with non-stick cooking spray.
- Press the crust into the pie plate, up the edge, and onto the rim. Crimp the edge to create a scalloped look.
- Bake the crust for 12 – 15 minutes or until golden brown.
- Lower the oven temp to 325℉.
- The crust should sit at room temperature until the pie plate is cool to the touch.
Prepare The Filling
- In medium saucepan add the milk and cornstarch. Whisk together until the cornstarch is dissolved.
- Stir in the 3 egg yolks, light brown sugar, and 2/3 cup of the granulated sugar.
- Stirring constantly, cook on medium-low heat for 8 – 10 minutes or until the mixture begins to bubble and is thick enough to form soft peaks.
- Remove from heat and stir in the raspberry filling, 1 Tbsp of butter, and vanilla extract.
- Set aside while you prepare the topping. Do not pour the filling into the crust ahead of time or the bottom crust will be soggy.
Prepare The Meringue Topping
- In medium bowl beat the 3 egg whites with electric mixer until foamy.
- Continue beating while adding the remaining 1/3 cup of sugar, 1 Tbsp at a time.
- Beat until stuff peaks form.
Assemble The Pie
- Pour or spoon the filling into the crust.
- Spoon the meringue over the filling. Use a spoon or spatula to create uneven waves and peaks in the topping.
Bake
- Bake at 325℉ for 20 – 25 minutes or until the meringue is golden brown.
Cool Down
- Refrigerate for at least 3 hours before serving. The meringue will cool off almost immediately but the raspberry filling must completely cool in order to thicken.
Notes
Nutrition
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