Raspberry Cream Meringue Pie

This Raspberry Cream Pie is light and sweet. A delicious raspberry cream filling served on a meringue crust.

What You’ll Love About This Recipe

This pie has a meringue crust, so light an delicious. And to add a fun texture, there are crackers and chopped pecans folded into the meringue. It is the perfect compliment to the raspberry cream filling. If you want to make the dessert gluten free, you can leave out the crackers.

Ingredients

• egg whites
• cream of tartar
• vanilla
• granulated sugar
• saltine crackers crushed
• pecans finely chopped
• whipping cream
• granulated sugar
• vanilla
• raspberries, fresh or frozen

How to Make Raspberry Cream Pie

Make the meringue crust by beating together egg whites and cream of tartar until foamy. Then mix in vanilla. Gradually beat in sugar until it forms stiff peaks.

Then you will fold in the crackers and pecans.

Just spread the meringue mixture into a 9 inch pie plate, pushing it up the sides and along the bottom.

Bake the meringue for 35-40 minutes or until it is light golden. And then let cool.

The filling for the pie is a combo of whipping cream, sugar, vanilla and of course raspberries! All of that gets folded together and then poured into the cool meringue crust.

Let it refrigerate for several hours to set up and then slice yourself a nice big piece.  It is so light you won’t feel like there are any calories! I garnished mine with a little more whip cream and some more raspberries.

Then just dig in.  It is a wonderful choice for Valentine’s Day dessert.

5 from 3 votes

Raspberry Cream Pie

Recipe From: Leigh Anne Wilkes

Creamy raspberry cream pie with a meringue crust.

serves: 8 servings

Prep:15 minutes minutes

Cook:35 minutes minutes

0 minutes minutes

Total:50 minutes minutes

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Ingredients

• ▢ 4 egg whites
• ▢ 1/4 tsp cream of tartar
• ▢ 1 1/2 tsp vanilla
• ▢ 1 C granulated sugar
• ▢ 16 saltine crackers crushed
• ▢ 1/2 C pecans finely chopped
• ▢ 1 C whipping cream
• ▢ 1/3 C granulated sugar
• ▢ 1 1/2 tsp vanilla
• ▢ 2-3 C fresh or frozen raspberries

Instructions

• Grease and flour a 9 inch deep dish pie plate.
• In a large bowl beat together egg whites and cream of tartar until foamy.
• Mix in vanilla
• Gradually beat in 1 cup of sugar until it forms a stiff peak.
• Fold in crackers and pecans.
• Place mixture into the prepared pie plate. Pressing mixture over the bottom and up the sides of the dish.
• Bake at 325 degrees for 35-40 minutes or until meringue begins to turn golden. Cool.
• For filling add whipping cream, sugar and vanilla. Beat until soft peaks form.
• Fold in berries.
• Fill crust with mixture.
• Refrigerate until ready to serve.

Nutrition Facts:

Calories: 312kcal (16%) Carbohydrates: 40g (13%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 7g (44%) Cholesterol: 41mg (14%) Sodium: 98mg (4%) Potassium: 97mg (3%) Fiber: 1g (4%) Sugar: 34g (38%) Vitamin A: 437IU (9%) Vitamin C: 1mg (1%) Calcium: 25mg (3%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Dessert

Cuisine:American

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