Raspberry Meringue Pie
A luscious Raspberry Meringue Pie featuring a crisp, buttery crust, vibrant raspberry filling, and fluffy Swiss meringue topping. Perfect for dessert lovers seeking a balance of sweet and tangy flavors with a light, airy texture. Easy to make, visually impressive, and naturally packed with antioxidants and fiber from fresh raspberries.
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.
