Pies & Tarts Mile-High Raspberry Meringue Pie Recipe 4.84 from 6 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Craft a heavenly Mile-High Raspberry Meringue Pie from this foolproof recipe with a buttery crust, tangy raspberry curd and billowy meringue. By Gemma Stafford | July 18, 2023 | 0 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This Mile-High Raspberry Meringue Pie Recipe is an impressive show-stopping fine dessert with crystal-clear easy-to-follow instructions. The exquisite treat takes the classic raspberry meringue pie to new heights in flavors, textures, and presentation! With each bite, you’ll experience sweet and fluffy meringue atop an irresistible medley of tender, crumbly, and buttery crust, bursting with silky and tart raspberry curd. The eye-catching height and stunning combination of contrasting colors make it a centerpiece as delightful to look at as it is to devour. Table of Contents What is a Mile-High Raspberry Meringue Pie? Tools You Need Key Ingredients and Why How to Make a Mile-High Raspberry Meringue Pie How to Store a Mile-High Raspberry Meringue Pie FAQs Gemma’s Pro Chef Tips More Meringue Recipes What is a Mile-High Raspberry Meringue pie? A Mile-High Raspberry Meringue Pie is a decadent dessert that consists of a rich pie crust filled with vibrant fruity raspberry filling, topped with a generous amount of toasted light and glossy meringue. The distinguishing meringue topping is whipped to perfection, creating airy peaks that tower above the pie in a magnificent fashion. As the pie bakes, the meringue turns golden brown, creating an alluring contrast with the vibrant red hue of the raspberry filling. Tools for Mile-High Raspberry Meringue Pie For Pâte Sucrée and Raspberry Curd: Measuring cups and measuring spoons Stand mixer or hand-handled electric mixer Mixing bowls Spatula 9-inch tart pan Rolling pin (optional, when dough is chilled) Blender Fine-mesh sieve or fine-mesh strainer Heavy-bottomed saucepan Whisk Cling wrap For the Meringue Pie: Tart pan or pie pan with a removable bottom Parchment paper Stand mixer or food processor Key Ingredients and Why For Pâte Sucrée (check out my recipe for details!): Butter deeply enriches the flavor, and provides a high percentage of fat and a low percentage of water to form a crumbly texture instead of chewy gluten. Granulated sugar sweetens the pastry and aerates the pastry by incorporating air and retaining air. Egg yolks bind ingredients and enrich the flavor. Heavy cream provides moisture and enriches the flavor with high-fat content. You can also use canned coconut milk instead. All-purpose flour provides a perfect texture for this shortcrust pastry crust because of its 9-11% protein content. For Raspberry Curd (check out my recipe for details!): Raspberries: You can use fresh raspberries or frozen raspberries (thaw raspberries and blend with accumulated juices). Lemon juice: Use freshly squeezed lemon juice for the best result. Granulated sugar (aka “white sugar”) adds sweetness, thickens up and stabilizes the curd, and extends the shelf life. Eggs (and egg yolks): Eggs enrich the flavor and add creaminess to the curd. Make sure to use room-temperature large eggs and large egg yolks. Cornstarch is added to this curd to make it a bit firmer for filling a tart or for a layer cake. Butter adds richness and smoothness to the curd. Either salted or unsalted butter will work. Make your own using my recipe of How to Make Homemade Butter. For Meringue Egg whites: Use room-temperature large egg whites because they whip up better. Granulated sugar: Sugar helps to stabilize and strengthen the meringue by interacting with proteins in the egg whites to hold air bubbles in place for a steady and fluffy structure. Sugar adds sweetness to the meringue, enhancing its overall flavor. Sugar also contributes to browning on the surface of the meringue when exposed to heat, resulting in an attractive golden or lightly toasted appearance. Most sugar-free sugar substitutes are not able to caramelize which will lead to a pale color. Cream of tartar: Cream of tartar stabilizes whipped egg whites, preventing them from collapsing or weeping. How to Make a Mile-High Raspberry Meringue Pie Make a Raspberry Curd (check out my recipe for details!): Make the puree: Puree and combine raspberries with lemon juice, then strain the mixture into a medium pan. Cook the puree: Cook the raspberry puree mixture with ½ cup (4 oz/115 g) sugar at medium heat, stirring occasionally to help the sugar dissolve. Make the egg mixture: In a separate heat-proof bowl, whisk the remaining ⅓ cup (2½ oz/71 g) sugar, whole egg, egg yolks, and cornstarch. Cook the curd: Whisk the egg mixture into the puree and cook at low heat, stirring constantly until the curd thickens enough to coat the back of a spoon. Immediately strain through the sieve to remove any solids, then add the butter. Stir until melted. Make Pâte Sucrée (check out my recipe for details!): Cream butter and sugar and salt together on high speed until light and creamy, about 3 minutes. This will build a steady and pliable structure to hold other ingredients. Emulsifying: Add the egg yolks, one at a time, followed by the cream, and beat until blended. This will build a homogenous mixture without oily results. Add flour and mix just until combined and forms a ball. Shaping: Press the soft dough directly into a tart pan with your fingers or flatten into a disc, wrap well, and refrigerate until ready to use. Make the Meringue Pie: Pre-bake the Pâte Sucreé crust: Preheat the oven to 350°F (180°C). Roll out the Pate Sucree into a 12-inch (30 cm) circle, about ¼-inch ( 6mm) thick, and line a 9-inch (23 cm) tart pan with a removable bottom with it. Line the pastry with parchment, fill with pie weights, and bake for 15 minutes. Remove the weights and parchment and continue baking until the bottom is dry and the edges are light golden brown. Bake the pie with Raspberry Curd: Fill the baked pie shell with the evenly spread curd and return to the oven for 10 more minutes. Let cool to room temperature for an hour, then refrigerate for at least 2 hours, until cold. Assemble the Mile-High Raspberry Meringue Pie: Make the meringue: Whisk the egg whites, sugar and cream of tartar in the top of a double boiler over simmering water until the sugar has dissolved, about 5 minutes. Transfer the mixer to a stand mixer fitted with a whisk attachment (or use a large bowl and a handheld electric mixer) and whip on high to stiff, glossy peaks, about 5 minutes. Assemble the pie Pile the meringue on top of the tart and use a kitchen torch to toast it until golden brown all over. Serve immediately. This is best the day it is made but you can store the leftovers in the refrigerator for up to one day. How to store raspberry meringue pie leftovers Raspberry Meringue Pie is best the day it is made but you can store leftovers in the refrigerator for up to one day. FAQs What can I use instead of egg whites for the meringue? You can use aquafaba as the egg white substitute. Check out my Complete Guide to Aquafaba and make 2 batches of Light-As-Air Vegan Meringues (without baking) for this pie. What’s the best egg substitute for raspberry curd? Egg substitutes may alter the texture and taste of the final product. Cornstarch from my Egg Substitute Chart works the best: mix 2 tablespoons of cornstarch with 3 tablespoons of water to replace one egg. This substitute helps thicken the curd. Can Raspberry Meringue Pie be made in advance? While the meringue is best served fresh, you can prepare the pie crust and raspberry filling separately in advance. Assemble the pie and add the meringue topping just before serving to maintain its height and texture. Do I have to blind-bake the pastry shell first? I strongly recommend you do so to avoid a soggy bottom. Check out my article of How to Blind Bake a Pie Crust for more detailed pro tips. Can I substitute other fruits for raspberries in the pie filling? Yes, you can substitute other fruits such as strawberries, blueberries, or blackberries for raspberries in the curd and adjust the sugar amount to taste, as the sweetness may vary depending on the fruit used. Gemma’s Pro Chef Tips: You can press your pate Sucree dough directly into the pan but rolling it out will give you more even results. You can make this in a pie dish lined with parchment paper if you don’t have a tart pan. For pie weights you can use dried beans, rice, or even granulated sugar. The curd is already cooked but baking it briefly helps it set into the tart. You can still toast meringue even if you don’t have a kitchen torch – place the topped tart under the broiler in the oven. Check it every few seconds as it can burn very quickly. Get the meringue a nice golden brown so you get that toasted marshmallow flavor. If you would rather not make a meringue, top this tart with freshly whipped Crème Chantilly! More Meringue Recipes: Mile-High Lemon Meringue Pie Raspberry Meringue with Pistachios Lemon Meringue Pie Ice Cream Meringue Roulade with Butterscotch & Bananas Vegan Meringue Try These Recipes! Mushroom and Thyme Leaf Tart RecipePear and Chocolate Frangipane Tart RecipeApple Blueberry and Vanilla Bean Galette RecipeFlaky Sour Cream Pie Crust Recipe Mile-High Raspberry Meringue Pie Recipe 4.84 from 6 votes Print Recipe Add to Favorites Loading… Craft a heavenly Mile-High Raspberry Meringue Pie from this foolproof recipe with a buttery crust, tangy raspberry curd, and billowy meringue. Author: Gemma Stafford Servings: 8 servings Dessert Fruit raspberry Baking Pans Blender Food Processor Prep Time 40 minutes minsCook Time 35 minutes minsChill Time 2 hours hrsTotal Time 3 hours hrs 15 minutes mins Craft a heavenly Mile-High Raspberry Meringue Pie from this foolproof recipe with a buttery crust, tangy raspberry curd, and billowy meringue. Author: Gemma Stafford Servings: 8 servings Ingredients For the Tart1 recipe Pate Sucree1 recipe Raspberry CurdFor the Meringue Topping4 egg whites (about 160 g)⅔ cup (5 oz/142 g) granulated sugar¼ teaspoon cream of tartar Instructions Preheat the oven to 350°F (180°C).Roll out the Pate Sucree on a lightly floured surface into a 12-inch (30 cm) circle, about ¼-inch ( 6mm) thick, and line a 9-inch (23 cm) tart pan with a removable bottom with it.Line the pastry with parchment, fill with pie weights, and bake for 15 minutes.Remove the weights and parchment and continue baking until the bottom is dry and the edges are light golden brown.Fill the tart shell with the Raspberry Curd, spreading evenly, and return to the oven for 10 more minutes. Let cool to room temperature for an hour, then refrigerate for at least 2 hours, until cold.Just before serving, make the meringue: Whisk the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water until the sugar has dissolved, about 5 minutes. Transfer the mixer to a stand mixer fitted with a whisk attachment (or use a large bowl and a handheld electric mixer) and whip on high to stiff, glossy peaks, about 5 minutes.Pile the meringue on top of the tart and use a kitchen torch to toast it until golden brown all over. Serve immediately. This is best the day it is made but you can store the leftovers in the refrigerator for up to one day.