Raspberry Meringue Pie - 3 textures in one delicious slice

Larisa Iernutan

Raspberry Meringue Pie is a dessert that's easy to prepare, yet presents a delightful complexity with its four distinct layers.

It starts with a shortcrust pastry, topped generously with fresh raspberries. Over the berries, a fluffy and sweet meringue is spread, and on top we will use the same composition of shortcust pastry that harmonizes beautifully with the juicy fruit and airy meringue

5 from 1 vote

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Prep Time 20

Cook Time 25

Total Time 1 30

Course Dessert

Cuisine American

Servings people

Calories 509 kcal

Equipment

1 Thermomix / Mixer

Ingredients

The Pastry

200 gr unsalted butter chilled and cut into pieces, plus extra for greasing
400 gr plain flour plus extra for dusting
4 pcs egg yolks
1 tsp baking powder
1 tsp natural vanilla extract
20 g brown sugar

The Fruits layer

250-300 g fresh raspberries

The Meringue filling

70 g brown sugar
4 pcs egg whites
1 tbsp lemon juice.

Instructions

Place all pastry ingredients into mixing bowl and mix 30 SEC / Speed 5.
Transfer dough onto a silicone bread mat or floured work surface and work into a ball. Divide pastry into 2 balls, the first ball weighing 500 g and any remaining dough forming the second. Wrap both balls of pastry in plastic wrap, then place into the refrigerator for 30 minutes to rest.
Preheat oven to 180°C. Grease and line a baking dish with baking paper and set aside.
Roll out the first 500 g ball of pastry onto a silicone bread mat or floured work surface to cover the baking dish. Place pastry into the base of baking dish and prick all over with a fork. Bake pastry for 8 minutes (180°C), then set aside to cool. Clean and dry mixing bowl.
Place bowl onto mixing bowl lid and weigh sugar into it. Set aside.
Insert butterfly whisk. Place egg whites, lemon juice and brown sugar for the meringue into mixing bowl and whip 4 MIN / 37°C/ Speed 3.5.
To assemble, place the raspberries over cooked pastry base;
Top with meringue, spreading evenly over slice;
Crumble remaining shortcrust pastry ball into pieces and sprinkle over the top of meringue.
Bake for 20-25 minutes (180°C), or until lightly golden brown. Remove from oven and allow to cool completely.
Once cooled, cut into pieces and serve.