Raspberry Meringue Pie

By AnnieMro

Ingredients

• Custard:
• 1 10" deep dish pie shell, baked
• 1 19oz. can E.D. Smith Raspberry Pie Filling
• 4 egg yolks
• 1/3 cup sugar
• 3 tbsp. cornstarch
• 1 1/2 cups milk
• 1 tsp. butter
• 3/4 tsp. vanilla
• 1 tsp. grated orange zest
• Meringue:
• 4 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• 1/4 cup cold water
• 1/4 cup sugar

Preparation

Step 1

Preheat oven to 325F. To make custard, whisk together egg yolks, sugar and cornstarch in the top of a double boiler of simmering water. Add milk and continue to whisk until custard becomes very thick. Whisk in butter. Remove from heat and add vanilla and orange zest. Let cool slightly and spread evenly over the bottom of pie shell. Let stand until set, about 10 mins. In a small saucepan, bring pie filling to a boil. Reduce heat and simmer, stirring for 5 mins. Remove from heat. Spoon filling over custard.

To make meringue, beat egg whites with cream of tartar until foamy. Add water and continue beating at low speed. Add sugar 1 tbsp. at a time, beating 2 mins. after each addition. Continue beating until stiff peaks form. Spread over pie. Bake 15-18 mins. until golden.