Raspberry Meringue Pie – A twist on an old favourite. Crisp gluten free pistachio pastry encasing a tangy, vibrant raspberry curd, topped with pillowy, sweet meringue.
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Raspberry Meringue Pie – A twist on a classic
Meet the Raspberry Meringue Pie. A twist on that old favourite made with lemons. De-glutened and brought into the 21st century with a fresh flavour and daring. Although it’s one of my earlier blog recipes from 2014, I decided it needed to be revisited, updated and improved… And here it is…
It’s not the first time I’ve ‘messed’ with its lemon meringue grandparent. In addition to the Raspberry Meringue Pie, at Gluten Free Alchemist we also have an alternative Rhubarb and Strawberry Meringue Pie (totally drool-worthy). And an Orange and Lime Meringue Pie, which although still citrus, bends the rules on the original lemon curd filling.
All are divine, but this Raspberry version stands out for its vibrancy as well as its deliciousness. I mean… LOOK at that colour!
The curd filling is soft and moussy. Its raspberryness is delightfully tangy and shot through with a hint of lime. And the pastry which encases it is crisp, deep with pistachio, slightly tart with lime zest, yet balanced with caramel-brown sugar. The whole thing is finished with light, pillowy, sugar-sweet meringue… Crisp on the outside and oh-so-melt-in-the-mouth on the inside. Tempted?
Is Raspberry Meringue Pie easy to make?
Raspberry Meringue Pie is no more tricky than its lemon cousin, although it does have an additional step in preparing the raspberry puree which replaces lemon juice. As long as you have a blender, a sieve and a saucepan, raspberry puree is a cinch. And actually, you could probably make it without the blender, if you are willing to use a bit of arm power.
Like any other meringue pie however, this raspberry one is a dessert that requires a little time to make… There are of course, three elements: The pastry, the curd filling and the meringue. None of these are particularly difficult, but will need (in total) a good couple of hours set aside.
Seriously though, this pie is totally worth the effort.
What particular equipment do I need to make Raspberry Meringue Pie?
As suggested above, you definitely need a decent non-stick saucepan, a fine-mesh sieve and (for preference) a blender to whizz the raspberries. If you don’t have a blender, you could just push and squash the juice and pulp through the sieve by hand, but it will take more effort and time. Although having said that, a grinder/blender will also be useful for crushing the pistachio nuts if you are making the pistachio pastry.
You’ll also need a rolling pin, some baking beans to blind-bake the pastry and a loose-bottomed pie tin… Let’s face it, meringue pies always look nicest with their bare pastry on display. I mostly use a 9 inch (23 cm) but feel free to go smaller.
Can I use pastry other than gluten free Pistachio Pastry?
Yes. You can use any shortcrust pastry recipe that you like (gluten free or not). Just make sure it is suitable for a sweet pie.
The pistachio pastry used for the recipe shared here, was chosen to give additional richness and a slightly nutty texture. It’s a favourite pastry of mine for making fruit tarts because it pairs beautifully and brings a depth to the bake that elevates it to something extra special.
Can I make Raspberry Meringue Pie dairy free?
Yes. You can make Raspberry Meringue Pie dairy free. Simply substitute any butter referenced in the recipe for a suitable, good-quality dairy free alternative.
Can I make it Vegan?
Sadly no, you cannot make it vegan. All elements of the Raspberry Meringue Pie rely heavily on eggs. Although I am sure there is a vegan baking genius out there who would manage to ‘veganise’ it, that baker is not me.
Made my Raspberry Meringue Pie?
Please let me know if you make this pie. It’s one of my favourite meringue desserts and it would make my day to know other people have enjoyed it too. Leave a comment below, tag me on social media (my links are at the top right of the page) with a photo, or email me.
If you are looking for other inspiration for pudding, check out our Desserts and Trifles Index and our Sweet Pastries page. For everything else, grab a cuppa and browse our beautiful Gluten Free on-line Cook Book.
A few other favourite recipes on Gluten Free Alchemist that make the most of raspberry season
- White Chocolate & Raspberry Crème Brulee
- Tarte aux Framboise
- Pink Pavlova with Berries & Nectarine
- Raspberry & Lemon Drizzle Bundt Cake
- Belgian Waffles with Fresh Raspberries
- Orange & Raspberry Friands
- Flourless Orange Cake with Honeyed Raspberry Coulis
- Mini-Mouthful Jam Tarts
- Orange & Raspberry Swirl Bundt Cake
- Raspberry-Lemon Drizzle Cake
- Raspberry-Ripple & White Chocolate Ice Cream Bites
- Raspberry-Lemon Drizzle Trifle
Raspberry Meringue Pie (with gluten free lime & pistachio pastry)
- 1x 9 inch (23 cm) loose-bottomed pie tin (or use more smaller ones)
- Kitchen scales
- Mixing bowls
- measuring spoons
- zester/microplane/fine grater
- flat knife
- baking paper
- Rolling Pin
- sharp knife
- baking beans
- wooden/silicone spoon
- electric whisk
- piping bag and nozzle – optional
- baking trays
- serving plate
Lime & Pistachio Pastry (gluten free)
- 110 g brown rice flour fine
- 40 g corn flour (starch)
- 50 g finely ground pistachio nuts
- 1 tsp xanthan gum
- ¼ tsp fine sea salt
- 50 g unsalted butter cold and cubed or DF alternative
- 50 g margarine or lard cold and cubed
- 1 zest lime finely grated (you need the juice for the filling)
- 50 g soft light brown sugar
- 1 large egg UK large
- 1-2 tbsp water very cold
Raspberry Curd Filling
- 480 g fresh or frozen raspberries + approx 2 tbsp cold water makes approx 460 ml/g puree with the lime juice
- 1 lime (juice only)
- 70 g golden caster sugar
- 30 g corn flour (starch) + 2 tbsp cold water
- 3 large egg yolks UK large (save the whites for the meringue)
- 40 g unsalted butter or dairy free alternative
- 3 large egg whites
- 150 g white caster sugar
- Weigh and mix together the flours, ground pistachio, xanthan gum and salt in a large bowl, making sure any lumps are completely broken down.
- Rub the butter and margarine/lard into the flour mix until the mixture resembles breadcrumbs.
- Add and stir in the lime zest and sugar.
- Lightly beat the egg with 1 tablespoon of the water and then add to the dry ingredients.
- Mix together with a flat knife until it starts to form a dough. If the mixture feels too dry, add more of the water. It is better to have a slightly tacky dough, than an over-dry one.
- Now bring the dough together with lightly cornflour-dusted hands and press into a ball. Knead briefly to ensure ingredients are fully amalgamated. No need to chill.
To Make the Pie Base
- Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
- If making a single large pie, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one to avoid over-working the pastry. Flatten slightly and lightly flour the top.
- Roll the pastry out straightaway (do not chill in the fridge) to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
- Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES). Working quickly, ease the pastry into the base, gently moulding into the sides of the tin. Try and avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
- Trim the pastry edge flush with the top of the tin, using a sharp knife.
- Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’
- To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy.
Chill the pastry base
- Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
- While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Case(s)
- Scrunch and then flatten a piece of baking paper large enough and lay inside the flan case(s). Then fill the pastry base with baking beans.
- Bake the pastry with the baking beans for 10 minutes.
- Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
- Place the uncovered pastry case(s) back in the oven for a further 7 to 10 minutes, checking they are golden and dry, but do not burn.
- Once cooked, remove from the oven and allow to cool completely.
- Once the pastry case(s) are cold, remove from the tins and place on a plate that will fit in the fridge.
Raspberry Curd Filling
- Puree the raspberries with the lime juice and 2 tablespoons cold water in a blender and then sieve to remove the pips. You should now have about 460 ml (g) puree. (You will need to force the puree through the sieve with the back of a spoon).
- Mix the raspberry puree with the sugar in a large saucepan.
- Mix the corn flour with 2 tbsp cold water (little by little) in a small bowl to make a paste and then stir this into the raspberry-sugar liquid.
- Heat gently, stirring continually until the mixture comes to a simmer.
- Continue to stir over a low heat for about a minute until the mixture thickens.
- Remove from the heat and cool slightly.
- Crack and separate the eggs very carefully. You need the yolks for the filling, but set aside the whites for the meringue. You need to be careful not to get any egg yolk in the white as this will ruin the meringue.
- Beat the egg yolks into the raspberry mixture one at a time using an electric whisk and then beat in the butter until smooth.
- Spoon the filling into the pre-baked pastry case(s) and smooth the surface evenly.
- Chill in the fridge for at least 30 minutes to allow the filling to set.
- Whilst making the meringue, pre-heat the oven to 180 C/350 F/Gas 4 and place the baking tray that you intend to cook the pies on in the oven to heat up.
- Whisk the egg whites to soft peaks.
- Gradually add the sugar a little at a time continuing to whisk until the meringue has a stiff, glossy appearance.
- Spread and pile or pipe the meringue onto the raspberry tarts, making sure it reaches the edges to seal.
- Carefully remove the hot baking tray from the oven and place the tart(s) onto it (use a spatula to help transfer the tarts if they feel fragile).
- Bake for about 20 minutes in the middle of the oven until the meringue surface is golden brown and crisp. Check frequently to make sure it is not burning and turn the oven down slightly if you are concerned.
- Eat warm or cold. Delicious with cream
Raspberry Meringue Pie shared with :
- Full Plate Thursday #487 with Miz Helen’s Country Cottage
- Creative Muster #387 with Fluster Buster
- Cook Blog Share with Cooking with my Kids
- Over The Moon #228 with Marilyn’s Treats and Eclectic Red Barn
- Fiesta Friday with Angie and Spades, Spatulas and Spoons
- What’s For Dinner #256 with The Lazy Gastronome
- Blogger’s Pit Stop #224