Raspberry Lime Meringue Pie Recipes

RASPBERRY MERINGUE PIE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. , Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

KEY LIME AND RASPBERRY PIES IN JARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
• Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
• Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
• Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
• Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
• Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
• Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

RASPBERRY LIME PIE

Steps:

• In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.

RASPBERRY-LIME 'MERINGUE' MINI PIES

Steps:

• Blend 1/2 cup raspberries in blender or food processor until smooth.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add lime juice and puréed raspberries; mix well.
• Spoon into phyllo shells, adding about 1 tsp. raspberry mixture to each shell. Refrigerate 1 hour or until firm.
• Beat marshmallow creme, COOL WHIP and lime zest in separate medium bowl with mixer until blended; spoon over pies. Garnish with remaining raspberries.

RASPBERRY MERINGUE PIE

Steps:

• In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
• Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
• Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.

RASPBERRY MERINGUE PIE

Steps:

• In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat. Cook and stir 2 minutes. Remove. Stir a small amount of mixture into egg yolks. Return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove form heat; stir in butter and extract. pour hot filling into crust.
• Sprinkle gelatin over 2 tablespoons cold water and let stand for 2 minutes. In a saucepan bring raspberry filing and gelatin mixture to a boil. Reduce heat. Simmer, uncovered, for 5 minutes.
• Meanwhile in a mixing bowl, beat egg whites and cream of tartar on medum speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar until glossy peaks form and sugar is dissolved.
• Pour hot raspberry squce over custard. Spread meringue evenly over top. Bake at 325F for 15-18 minutes or until meringue is golden. Cool on wire rack.
• Refrigerate for at least 3 hours before serving.

RASPBERRY-LIME PIE

Steps:

• In a bowl, combine milk and lime juice; mix well.
• Mixture should thicken.
• Add Cool Whip and food coloring if desired.
• Fold in raspberries.
• Spoon mixture into pie crust.
• Refrigerate at least 2 hours before serving.

RASPBERRY-LIME MERINGUE PIE

Steps:

• Preheat oven to 275°F. Place a piece of baking parchment on a cookie sheet. With a pencil, trace a circle, 9 inches in diameter, on the paper. Turn the paper over.TO MAKE THE SHELL: In a large bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the whites at medium speed until foamy, about 30 seconds. Add the vanilla. Continue beating as you pour in the sugar in a thin stream, then beat at high speed until the whites become stiff and satiny and peaks form when the mixer is lifted, at least 3 minutes.Spread the meringue on the parchment paper, filling in the traced circle, then build up the sides to form a 2 inch high rim, about 1 inch thick. The shape should resemble a shallow bowl with a flat bottom. Bake until the meringue is firm and dry to the touch, 60 to 70 minutes. Turn off the oven and let the meringue cool in the oven for at least several hours or overnight. (The meringue will crack a bit as it cools.) Carefully transfer the meringue shell to a serving plate.TO MAKE THE FILLING: Zest the limes, finely chop the zest, then cut the limes in half and juice them. Place the chopped zest and juice in a heavy-bottomed saucepan together with the egg yolks, sugar, and salt. Whisk vigorously for about 30 seconds. Place over medium heat and cook, whisking constantly, until the mixture is foamy, opaque, and as thick as melted ice cream, about 4 to 6 minutes. Do not allow the mixture to come to a boil. Remove from the heat and immediately pour into a large bowl. Let cool to room temperature, stirring occasionally. Meanwhile, whip the heavy cream until stiff peaks form, then fold into the cooled custard. Spread the filling into the meringue shell and chill for 3 to 8 hours.Before serving, spread half the raspberries over the custard. Whip the cream with the sugar until stiff peaks form, then spread over the berries. Top with the remaining raspberries. After cutting the pie into pieces, use a wide spatula or pie server to transfer them to plates since they will be fragile.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.