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Easy Raspberry Meringue Pie
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Easy Raspberry Meringue Pie Recipe

Sweet, fluffy meringue floating on top of juicy raspberries. This is not a typical raspberry meringue pie. It's even better because it's layered, the way meringue pies should be.
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 3 hours 30 minutes
Total Time 4 hours 40 minutes
Difficulty Level Medium
Servings 8 slices
Calories 354kcal
Cost $6.75

Utensils & Equipment

  • 1 9-inch deep dish pie plate
  • 1 wire cooling rack
  • 1 medium mixing bowl
  • 1 small bowl
  • 1 medium saucepan
  • 1 electric 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.
    Unbaked Pie Crust
  • 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 information based on Pillsbury pie crust and Dole Crushed Pineapple. If you use a different brand of either product, nutrition information will vary.

Nutrition

Nutrition Facts
Easy Raspberry Meringue Pie Recipe
Amount Per Serving (1 slice)
Calories 354 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg24%
Sodium 147mg6%
Potassium 230mg7%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 43g48%
Protein 6g12%
Vitamin A 232IU5%
Vitamin C 7mg8%
Calcium 95mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.