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Raspberry Meringue Pie
Baked 10-inch Deep Dish Pie Shell
19 oz. can raspberry pie filling
MERINGUE
4 egg whites, room temperature
1/4 tsp. cream of tartar, optional
1/4 cup cold water
1/4 cup granulated sugar
CUSTARD
4 egg yolks
1/3 cup sugar
3 tablespoon cornstarch
1-1/2 cups milk
1 tsp. butter
3/4 tsp. almond or vanilla extract
1 tsp. grated orange peel
Preheat oven to 325 deg. F.
To make custard
Whisk together egg yolks, sugar and cornstarch in top of 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 tablespoon at a time, beating for about 2 minutes after each addition. Continue beating until the meringue is glossy and forms stiff peaks. Pile onto the pie, gently spreading to cover crust. Bake 15 to 18 min
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
