Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Raspberry Meringue Pie




Source of Recipe


old files


List of Ingredients





1/3 cup plus 1/4 cup sugar, divided
3 tablespoons cornstarch
1-1/2 cups milk
4 eggs, separated
1 teaspoon butter or margarine
1/4 teaspoon almond extract
1 graham cracker crust (10 inches)
1-1/8 teaspoons unflavored gelatin
2 tablespoons plus 1/4 teaspoon cold water, divided
1 can (21 ounces) raspberry pie filling
3/4 teaspoon cream of tartar

Recipe




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 longer. Remove from the heat. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust. Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixtureto a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar on high until stiff glossy peaks form and sugar is dissolved. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 15-18 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.