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4.86 from 7 votes
A slice of the Mile-High Raspberry Meringue pie is cut from a silver pate. The side shows its buttery rich pie crust filled with vibrant red fruity raspberry filling, topped with a generous amount of toasted golden brown and light glossy meringue.
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Mile-High Raspberry Meringue Pie Recipe
Prep Time
40 mins
Cook Time
35 mins
Chill Time
2 hrs
Total Time
3 hrs 15 mins
 

Craft a heavenly Mile-High Raspberry Meringue Pie from this foolproof recipe with a buttery crust, tangy raspberry curd, and billowy meringue.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
For the Tart
For the Meringue Topping
  • 4 egg whites (about 160 g)
  • ⅔ cup (5 oz/142 g) granulated sugar
  • ¼ teaspoon cream of tartar
Instructions
  1. Preheat the oven to 350°F (180°C).

  2. 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.

  3. Line the pastry with parchment, fill with pie weights, and bake for 15 minutes.

  4. Remove the weights and parchment and continue baking until the bottom is dry and the edges are light golden brown.

  5. 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.

  6. 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.

  7. 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.