Name: Raspberry Meringue Pie with Mile High Meringue Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, cut into ¼ inch cubes and frozen; ½ cup ice water; ½ tablespoon vinegar (apple cider or white); 1 ¼ cup all-purpose flour (150g); ¼ teaspoon sea salt; 1 egg white (whisked, reserve yolk for filling); 6 tablespoons corn starch; 1 cup granulated sugar; 6 large egg yolks (reserve whites for meringue); 1 large whole egg; 21 oz (600g) raspberries, fresh or frozen; Zest of 2 lemons; ¼ cup fresh lemon juice (from zested lemons); 1 cup unsalted butter; ¼ teaspoon sea salt; 1 reserved egg yolk from crust; 1 ½ cups granulated sugar; 5 tablespoons water; 6 large egg whites (reserved from filling); 1 teaspoon lemon juice (reserved from squeezed lemons); 1 teaspoon pure vanilla extract; ¼ teaspoon sea salt

Jump to Recipe· 3.8 from 10 reviews

If you’re looking to wow your friends and family with a stunning dessert, look no further than this Raspberry Meringue Pie with Mile High Meringue Recipe. It’s a perfect harmony of tangy, fresh raspberries nestled inside a buttery, flaky crust, topped with an impossibly fluffy, golden-brown meringue that practically floats above the pie like a cloud. Each bite melts in your mouth with layers of contrasting textures and flavors that delight every sense. Trust me, once you master this recipe, it will be your go-to showstopper for any occasion.

Ingredients You'll Need

A white pie dish holds a pie with three visible layers: the bottom crust is light golden and thin, the middle layer is a smooth, deep red filling with a creamy texture, and the top layer is thick, fluffy white meringue with toasted brown peaks, unevenly spread over the pie. The pie is sliced, showing a clean cut through all layers. The background features a white marbled surface with a white bowl of halved lemons and a glass dish of red raspberries slightly blurred behind the pie. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first exciting step to creating this luscious Raspberry Meringue Pie with Mile High Meringue Recipe. Each item plays a crucial role — from the tender crust’s buttery richness to the bright burst of raspberries and the sweet, airy meringue topping.

½ cup unsalted butter: This provides a rich, flaky texture for the pie crust; keep it cold for best layering.
½ cup ice water: Essential for bringing the dough together without melting the butter.
½ tablespoon vinegar: Adds tenderness and balances flavor in the crust.
1 ¼ cup all purpose flour: The foundation for your perfect pie base.
¼ teaspoon sea salt: Enhances all the flavors throughout the pie.
1 egg white: Used to brush the crust for a glossy, sealed surface.
1 cup granulated sugar: Sweetens both the filling and the meringue.
6 tablespoons corn starch: Thickens the filling to creamy perfection.
6 large egg yolks: Key for the luscious raspberry filling.
1 large egg (whole): Adds richness directly to the filling.
21 oz raspberries (fresh or frozen): The star ingredient for a vibrant, tangy filling.
2 lemons (zested): Bright citrus aroma that lifts the filling’s flavor.
¼ cup lemon juice: Freshly squeezed, provides refreshing acidity.
1 cup unsalted butter: Adds creaminess to the filling healing all the flavors together smoothly.
1 ½ cups granulated sugar: For the Italian meringue’s glossy, sweet exterior.
5 tablespoons water: Helps dissolve the sugar syrup for meringue perfection.
6 large egg whites: From the filling eggs, whipped into that signature mile-high meringue.
1 teaspoon lemon juice: Stabilizes the meringue and adds subtle tang.
1 teaspoon pure vanilla extract: Boosts the sweet aroma in your meringue.
¼ teaspoon sea salt: Balances the sweetness with a pinch of flavor depth.

How to Make Raspberry Meringue Pie with Mile High Meringue Recipe

Step 1: Prepare the Pie Crust

Start by cutting your butter into small cubes and freezing them briefly so your crust gets those flaky layers. Mix the flour and salt, then cut butter into the mixture until it resembles pea-sized crumbs. Slowly add the ice water and vinegar, folding just until a dough forms — don’t overwork it or the crust will be tough. Chill your dough for at least 30 minutes before rolling it out carefully onto your pie plate. Don’t forget to blind bake it with pie weights and a parchment paper shield to keep it perfectly crisp and golden!

Step 2: Make the Raspberry Curd Filling

In a saucepan, whisk together corn starch and sugar to eliminate lumps. Add the egg yolks, reserved yolk from the crust, and whole egg, stirring gently while adding fresh raspberries, lemon juice, and zest. Heat this mixture slowly, stirring constantly until it thickens to a creamy, custard-like consistency. Then, finish it off with butter and salt for that smooth lusciousness. Strain the curd to remove pesky seeds and pour it into your baked pie shell. Cover with plastic wrap pressed directly to the filling’s surface and chill for a few hours to set.

Step 3: Create the Mile High Italian Meringue

While the filling sets, start your meringue by heating sugar and water to a perfect syrup stage (soft ball, 235°F / 115°C). Meanwhile, whisk your reserved egg whites with lemon juice until they hold medium peaks. Slowly drizzle the hot syrup into the egg whites, then continue whisking at high speed until the mixture thickens and cools. Fold in vanilla extract and salt for added warmth. Then, generously spread and sculpt your meringue onto the chilled pie filling, sealing edges and building those glorious swoops that make this pie a showstopper.

Step 4: Toast the Meringue Peak

Use a kitchen torch or your oven’s broiler to carefully toast the meringue until it becomes a sun-kissed golden-brown. Keep a close watch here — those peaks can brown in a heartbeat and you want that perfect crisp exterior with a tender, cloud-like inside. Once toasted, your Raspberry Meringue Pie with Mile High Meringue Recipe is ready to slice and impress!

How to Serve Raspberry Meringue Pie with Mile High Meringue Recipe

The image shows a close-up side view of a pie with three clear layers. The bottom layer is a light brown, flaky crust that looks crispy and slightly crumbly. Above the crust is a thick, bright red filling that has a smooth and creamy texture. The top layer is a large, fluffy white topping that is lightly browned and toasted on the peaks, giving it a slightly uneven surface. The pie is set against a background with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh raspberries sprinkled on top add a burst of color and freshness that perfectly complements the meringue's sweet creaminess. Don’t forget a light dusting of powdered sugar or a few edible flower petals for an elegant finish that looks as good as it tastes.

Side Dishes

This pie is a star on its own, but if you want to round out the dessert experience, serve with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. A small glass of sparkling rosé or a cup of fragrant herbal tea elevates the whole indulgence.

Creative Ways to Present

For a touch of drama, serve individual slices with extra toasted meringue piped atop for smaller, personalized treats. Or layer crushed pistachios around the base of the pie for a nutty crunch that pairs superbly with the sweet tartness. When you make this Raspberry Meringue Pie with Mile High Meringue Recipe part of your dessert repertoire, presentation becomes part of the fun!

Make Ahead and Storage

Storing Leftovers

Up to 8 hours unrefrigerated is possible once assembled, but for best texture and flavor, store leftover pie uncovered in the refrigerator. The meringue might weep a little moisture but will still taste irresistible.

Freezing

Due to the cornstarch thickened filling, freezing is not recommended — it won’t set properly after thawing. To enjoy this pie at its peak, make it fresh or within a day of preparation.

Reheating

Since this is a delicate pie with meringue, reheating is not advised. Serve chilled or at room temperature for the best flavor and texture experience.

FAQs

Can I use frozen raspberries for this pie?

Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the filling, which could affect its consistency.

What if I don’t have a kitchen torch to brown the meringue?

No worries! You can use your oven’s broiler function, but watch carefully and rotate often to prevent burning while achieving a nice golden top.

Why is vinegar added to the pie dough?

The vinegar helps tenderize the crust by slightly weakening gluten strands, resulting in a flakier, more tender crust.

Can I prepare the pie crust in advance?

Yes, you can make the crust dough and refrigerate it up to 24 hours in advance. Just be sure to bring it back to a cool temperature before rolling out for best results.

How stable is the Italian meringue topping?

Italian meringue is wonderfully stable compared to other types and can hold its shape for several hours when refrigerated, making it great for entertaining.

Final Thoughts

I can’t recommend enough how rewarding it is to make this Raspberry Meringue Pie with Mile High Meringue Recipe from scratch. The love and care you pour into each step truly shines through, making every bite an extraordinary experience. Give it a go—you might just find a new family favorite that will be requested time and time again!