This easy-to-make Raspberry Meringue Pie has a filling made with light as air sweet meringue mixed with ruby red raspberries baked in a cookie crust until it’s crisp and golden brown.
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This Raspberry Meringue Pie recipe was taken from The Unofficial Downton Abbey Cookbook, and I do think it lived up to its namesake and could have been served in the DA world!
If you’ve never made meringue before, don’t be intimidated — it’s really as simple as whipping egg whites just to the right point. (Of course this is so much easier with a handheld electric mixer or a stand mixer!)
The light meringue and the sweet raspberry flavors on top of the crispy crust really is such a lovely texture and taste combo.
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Why You’ll Love This Raspberry Meringue Pie Recipe
- Perfectly Balanced Flavors: The sweetness of the meringue beautifully complements the natural tartness of fresh raspberries, creating a dessert that isn’t overly sweet but perfectly satisfying.
- Impressively Simple: Despite its show-stopping appearance, this raspberry meringue pie requires just a handful of basic ingredients and straightforward techniques. No fancy equipment or obscure ingredients needed!
- Lighter Than Traditional Pies: Unlike heavier custard-based pies, this meringue version feels light and airy. The cloud-like texture makes it perfect for enjoying after a meal without feeling overly full.
- Versatile Serving Options: Serve it at room temperature on its own, or dress it up with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry coulis for special occasions.
🥧 Berry season is when I really get excited for fresh berry pies—so many variations, and you can’t go wrong with any kind of berries in a delicious crust.
Recipe Ingredients
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Butter
- Eggs
- Vanilla Extract
- Whole Milk
- Fresh Raspberries
See the recipe card below for full information on ingredients and quantities.
How To Make Raspberry Meringue Pie
Step 1: Preheat oven to 350°F. To make the crust, combine flour, sugar, baking powder, and salt in a bowl. Cut in butter, until it resembles bread crumbs.
Step 2: In a small bowl, whisk together egg, vanilla extract, and whole milk. Stir into flour mixture; the mixture will be sticky. Press dough into the bottom and sides of a greased 9-inch pie tin and set aside.
Step 3: To prepare the filling, in another medium-sized mixing bowl, beat egg whites until soft peaks form. Depending on the temperature of the egg whites, this may take a while. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.
Step 4: Gently fold raspberries into meringue, then spoon mixture over the crust. Bake for 30-35 minutes or until lightly browned. Cool to room temperature before serving.
Recipe FAQs
Yes, you can use frozen raspberries, but they should be thawed and drained well first. Pat them dry with paper towels to remove excess moisture, which could make your meringue too wet. Fresh raspberries will give you the best texture and appearance, but frozen work in a pinch during off-season months.
You’ll know your meringue has reached soft peaks when you lift the beaters and the mixture forms gentle peaks that slightly curl at the tips. For stiff peaks (which this recipe calls for), the peaks will stand straight up without falling over when you lift the beaters. The mixture should be glossy and smooth, not grainy.
This pie is best enjoyed the day it’s made. While you can make it several hours before serving, meringue-based desserts tend to weep or become soggy if left overnight. For the best texture and appearance, bake it the same day you plan to serve it.
Expert Tips
- Room Temperature Egg Whites: For the highest volume in your meringue, make sure your egg whites are at room temperature before beating. Cold egg whites won’t whip up as well.
- Clean Equipment is Crucial: Ensure your mixing bowl and beaters are completely clean and free from any grease or residue. Even a tiny bit of fat can prevent egg whites from whipping properly.
- Add Sugar Gradually: When beating in the sugar, add it very slowly, about a tablespoon at a time. This allows the sugar to dissolve properly into the egg whites, resulting in a smooth, glossy meringue without grittiness.
- Handle with Care: When folding in the raspberries, use a gentle touch with a rubber spatula. Over-mixing can deflate the meringue you’ve worked so hard to create. A few gentle folds are all you need.
More Yummy Pie Recipes to Consider
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Raspberry Meringue Pie
Equipment
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 3 tablespoons cold butter
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Filling
- 2 large egg whites room temperature
- ½ cup sugar
- 2 ½ cups raspberries
Instructions
- Preheat oven to 350°F.
- Prepare crust: In a medium-size bowl, combine flour, sugar, baking powder, and salt. Cut in butter, until it resembles bread crumbs.
- In a small bowl, whisk together egg, vanilla extract, and whole milk. Stir into flour mixture (mixture will be sticky). Press dough into the bottom and sides of a greased 9-inch pie tin and set aside.
- Prepare filling: In another medium-sized mixing bowl, beat egg whites until soft peaks form. Depending on the temperature of the egg whites, this may take a while. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form.
- Gently fold raspberries into merginue, then spoon mixture over the crust.
- Place in preheated oven and bake for 30-35 minutes or until lightly browned.
- Cool to room temperature before serving.
Notes
- Resist the temptation to slice this pie while it’s still warm. Cooling completely to room temperature allows the structure to set properly, making it easier to get clean slices when serving.
- Store any leftovers loosely covered in the refrigerator for up to 2 days. The texture may change slightly as meringue tends to absorb moisture over time, but it will still taste delicious. Bring to room temperature before serving leftover slices.
- This pie can be made earlier in the day of serving, making it perfect for entertaining when you want to prepare dessert in advance.
- This versatile recipe works beautifully with strawberries (sliced), blackberries, or even a mixed berry combination. Just ensure whatever berries you choose are fresh and relatively dry to maintain the proper texture of the meringue.
Natasha
Thank you so much for this recipe. It is so easy to make and the result is wonderful. My whole family loved this dessert and I will surely make it again!
Melissa Griffiths
So glad you enjoyed it Natasha!
Belmera fernandes
❤️ the Rasberry pie can I try it with strawberries
Carol
I didn’t watch the Downton Abbey series…..but your pie looks delicious! 🙂
Barbara Schieving
Thanks so much Carol!