This Raspberry Meringue Pie is a delightful blend of tangy, juicy raspberries and airy Swiss meringue atop a buttery, cookie-like crust.
Rich in natural antioxidants and dietary fiber from fresh berries, it also offers a modest protein boost from eggs.
Quick to assemble and visually stunning, it’s perfect for everyday indulgence or special occasions alike.
Raspberry Meringue Pie
Equipment
- 1 tart pan or tart ring (9-10 inches)
- Rolling pin
- Mixing bowls (small and medium)
- Saucepan
- Whisk
- Hand or stand mixer
- Baking paper/silicone mat
- Knife or scissors
- Fork
- Spatula
- Thermometer (optional)
Ingredients
For the crust:
- 150 g unsalted butter softened
- ½ tsp salt
- 50 g granulated sugar
- 1 large egg
- 250 g all-purpose flour
For the filling:
- 700 g fresh or thawed raspberries
- 2 large eggs
- 4 large egg yolks
- 150 g cold unsalted butter cubed
- 150 g granulated sugar
- 50 g cornstarch
For the Swiss meringue:
- 4 large egg whites
- Sugar double the weight of the egg whites
Instructions
- Prepare the Buttery Tart Crust: Begin by softening the unsalted butter to room temperature. In a medium mixing bowl, whisk together the butter, granulated sugar, and salt until the mixture becomes smooth, creamy, and homogeneous. If desired, you can add a pinch of cinnamon, nutmeg, or the zest of lemon or orange for subtle aromatic notes.Next, add the egg to the mixture. Initially, it may look a little separated or split—don’t worry! Keep whisking until the mixture regains a creamy consistency.Gradually fold in the all-purpose flour using a spatula. When the mixture becomes too thick for the spatula, switch to your hands and knead lightly until the dough comes together into a smooth, cohesive ball. Be careful not to overwork it, as excessive kneading can make the crust tough.
- Roll and Chill the Dough: Place the dough between two sheets of baking paper and roll it out evenly to about 2 mm thickness. Once rolled, transfer the dough (still between the papers) to the refrigerator to chill for at least 2 hours or up to 2 days. Chilling helps maintain its shape during baking.When ready, carefully remove the top sheet of baking paper and cut a circle to fit your tart pan or ring. Keep the bottom paper in place to prevent sticking. For the sides, cut strips of dough slightly taller than the tart’s edge and gently press them around the perimeter, joining the ends neatly. Trim any excess with a small knife to ensure a clean edge. Return the prepared tart base to the freezer for 1 hour, which helps prevent shrinking or bubbling during baking.
- Bake the Tart Shell: Preheat your oven to 160°C (320°F). Remove the tart from the freezer and use a fork to poke 4–6 small holes in the base; this prevents the crust from puffing up.Place the tart in the oven while still frozen and bake for 12–18 minutes. Watch closely—once it turns light golden, it can brown quickly. Remove from the oven and let it cool slightly before adding the filling.
- Prepare the Raspberry Filling: In a blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove seeds, leaving a silky, vibrant raspberry pulp.Transfer the pulp to a medium saucepan and stir in the granulated sugar. Warm the mixture over medium-low heat until it begins to steam—avoid bringing it to a full boil, as this may alter the delicate flavor.In a separate bowl, whisk together the eggs, egg yolks, and cornstarch until fully combined. Slowly pour about one-third of the warm raspberry mixture into the egg mixture while whisking continuously. This step tempers the eggs and prevents curdling. Add the remaining raspberry puree and mix until smooth.Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a whisk. As the mixture thickens and reaches a gentle boil, remove it from the heat and immediately stir in the cold butter cubes until fully incorporated. Strain once more to ensure a smooth, lump-free filling. Pour it into the cooled tart shell and spread evenly. Bake briefly at 180°C (350°F) for 10 minutes to set slightly, then refrigerate the tart overnight to achieve a firm, flavorful filling.
- Make the Swiss Meringue: Swiss meringue is best prepared right before serving. In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a simmering pot of water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously every couple of minutes until the sugar dissolves completely. If using a thermometer, the mixture should reach 79°C (174°F).Remove from heat and use a hand or stand mixer to beat the mixture until it thickens, becomes glossy, and cools to room temperature. The meringue should form stiff, airy peaks that hold their shape.
- Assemble the Pie: Spread the Swiss meringue generously over the chilled raspberry filling. Use a spatula to create soft peaks and swirls for a visually stunning effect.If desired, lightly toast the meringue using a kitchen blowtorch or place the pie under a broiler at 200°C (400°F) for a few minutes until the tips turn golden brown. Keep a close eye to avoid over-browning.
- Serve and Enjoy: Your Raspberry Meringue Pie is now ready to serve. Slice carefully with a sharp knife, wiping the blade between cuts for clean portions. The pie can be enjoyed immediately or kept in the refrigerator for up to 2 days, making it a perfect make-ahead dessert for gatherings.
Notes
- For best results, use fresh or properly thawed raspberries to preserve flavor and texture.
- Chilling the dough and pre-freezing the tart shell helps maintain structure during baking.
- Straining the raspberry puree and filling ensures a smooth, seed-free texture.
- Swiss meringue is best prepared immediately before serving to retain its light, airy texture.
- Always monitor the crust and meringue closely while baking or toasting to prevent over-browning.
- Use a sharp knife wiped clean between slices for neat, professional-looking portions.
Chef’s Secrets for Perfect Pie
The secret to a flawless Raspberry Meringue Pie lies in attention to texture and timing.
Pre-chilling and lightly freezing the crust ensures it holds its shape and prevents sogginess.
Tempering the eggs with warm raspberry puree prevents curdling, giving a silky filling.
Swiss meringue must be whisked to glossy stiff peaks after warming, ensuring stability and lightness.
Finally, gentle toasting with a blowtorch adds color without compromising the airy structure.
Subtle flavor boosts, like a hint of citrus zest or a dash of almond extract in the crust, can elevate this classic dessert to an unforgettable experience.
Serving Suggestions for Raspberry Pie
This pie shines as a centerpiece dessert at dinner parties or casual family gatherings.
Serve chilled with a dusting of powdered sugar or a few fresh raspberries for visual appeal.
A dollop of lightly whipped cream or a scoop of vanilla ice cream pairs beautifully, balancing the tart raspberry flavor with creamy sweetness.
It also works well for brunch or tea time, where the bright flavor and airy meringue make each bite feel indulgent yet refreshing.
Storage Tips for Long Freshness
Keep the pie refrigerated in an airtight container to maintain the filling’s texture and prevent the meringue from weeping.
For best results, consume within 2 days, as the meringue may begin to soften over time.
The tart shell can be prepared and frozen in advance for up to 2 days before assembly, saving time on busy days.
If transporting, place the pie on a flat surface in a secure container to avoid disturbing the meringue.
Avoid freezing the completed pie, as this can compromise both the filling and meringue texture.
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh?
Yes, but ensure they are fully thawed and drained before use. Straining the puree will remove excess moisture and seeds, ensuring a smooth, firm filling.
2. How do I prevent the meringue from weeping?
Use fresh eggs and fully dissolve the sugar while making Swiss meringue. Assemble the meringue just before serving and avoid storing for too long in high-humidity environments.
3. Can I make the crust ahead of time?
Absolutely! You can prepare the tart dough up to 2 days in advance. Keep it chilled or frozen until ready to use to maintain shape and prevent shrinking during baking.
4. What’s the best way to cut neat slices?
Use a sharp knife, wiping it clean between each cut. Slightly chilled pie slices cut more cleanly than fully warm or room-temperature ones.
5. Can I flavor the filling differently?
Yes, subtle additions like lemon zest, orange zest, or a few drops of almond extract can enhance the flavor. However, avoid overpowering the natural raspberry taste, which is the star of this pie.
