Raspberry Meringue Pie
- 1 pie crust, pre-baked and cooled. Go ahead and make one from scratch if you are a crust whiz -- otherwise, this pie turns out just fine with a freshly-baked bottom crust made from storebought pre-rolled crust dough
- For the custard:
- For the meringue:
- Do not attempt to make meringue pies on a humid day.
- Make sure the bottom crust is baked and cool before adding custard and meringue.
- For custard:
- Heat raw raspberries slowly over medium heat, crushing and smashing to release the juice. Simmer, but do not allow to boil. When most of the juice is released, use a mesh strainer to separate hot juice from the seeds and pulp. Add freshly squeezed juice from 1 lemon; set aside. Note: you can save the pulp for making preserves
- Sift together sugar, cornstarch, and a pinch of salt. Place in a medium saucepan and slowly add milk, water, and the grape juice. Whisk constantly while bringing to a gentle simmer.
- Transfer about half of this hot liquid, 1/4 cup at a time, to the container holding the beaten egg yolks. Whisk quickly to avoid "making an omelet". Once the yolks are well-mixed into about half of the hot liquid, re-combine back into the saucepan on the stovetop. Simmer gently for about 5 minutes, whisking thoroughly.
- Remove from heat and immediately add the raspberry/lemon juice mixture and the lemon zest. Whisk well and set aside, covered.
- For meringue:
- (If you decide to reduce the sugar in this recipe, it is recommended to reduce it from the custard portion, not the meringue portion.)
- Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add sugar gradually while still beating until meringue thickens. Continue beating until it will hold stiff peaks.
- Pour warm raspberry custard into the crust, and after it's cooled a bit more, gently spoon the meringue over the top. Handle the meringue as little as possible, spreading it to the edges of the crust and sealing it to the crust or the pie dish. Texture the top of the meringue gently with the tip of a butter knife.
- Bake at 350 degrees until the meringue begins to brown along the top (about 15 minutes). Remove the pie from the oven, cover, cool for 1 hour, then chill for at least 4 hours.
pie crust, custard, meringue
Taken from www.epicurious.com/recipes/member/views/raspberry-meringue-pie-50127805 (may not work)