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.
As always, it’s worth having a good set of kitchen scales, and also a sturdy electric whisk. And of course, you’ll need an oven to bake and a fridge to chill.




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
- Gluten Free Waffles with Fresh Raspberries
- Orange & Raspberry Friands
- Flourless Orange Cake with Honeyed Raspberry Coulis
- Mini-Mouthful Jam Tarts
- Orange Bundt Cake with Raspberry Swirl
- Lemon Raspberry Sheet Cake
- Raspberry-Ripple & White Chocolate Ice Cream Bites
- Raspberry Lemon Trifle (with Drizzle Cake)




Happy Baking




Raspberry Meringue Pie (with gluten free lime & pistachio pastry)
Key equipment
- 1x 9 inch (23 cm) loose-bottomed pie tin (or use more smaller ones)
- flat knife
- sharp knife
- fridge
- Oven
- sieve
- saucepan
- piping bag and nozzle – optional
- serving plate
Ingredients
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
Meringue Topping
- 3 large egg whites
- 150 g white caster sugar
Instructions
Pistachio Pastry
- 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.
Meringue Topping
- 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
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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
I used the fabulous filling for a vanilla cake with a Russian buttercream. It’s on the tart side but when mixed with the sweet topping and base it’s perfect. I expect when I try the crust for this recipe it will be amazing. would want to double the filling though. I like my meringue pies with deep filling.
Oh Wow! That’s brilliant. I love it when people get inspired to use bits of my recipes for their own creations. I can just imagine how delicious your vanilla cake was. xxx
Your awesome post is featured on Full Plate Thursday 488 this week and thanks so much for sharing with us this week! Sure hope you are having a good week and come back to see us real soon!
Miz Helen
Thank you so much Helen. That’s wonderful news! And thanks (as always) for hosting xx
Absolutely beautiful- I’m interested in the vegan version that someone mentioned..
Thank you! A vegan version would be great…. Let’s hope someone tries it! x
I have not had meringue pie in forever! What a great idea to mix it up by using raspberries. Pretty! thanks for linking up for meatless Monday
Thanks Deborah. You’re welcome! x
CONGRATULATIONS. Our Adrienne has chosen your pie to be featured in our next Blogger’s Pit Stop.
Kathleen
Wow! Fantastic! Thank you so much and thanks to Adrienne too x
Absolutely stunning! My current problem with baking is that there are only two of us. I am already showing my Covid-10 and am sure I couldn’t resist eating more than my share. Lovely! And thank you for bringing it to FF.
Thanks Liz… I think it’s a problem for a lot of us! I’m definitely having to balanced the baking with other stuff… They may just be hauling me out with a crane at the end of this…. x
Well, that sounds like my challenge right there! 😀 I have made vegan meringue before, but never a pie as lemon is not my thing, but raspberry! Well Kate, a vegan raspberry meringue pie sounds just my thing (and I have raspberries in the garden now)! So excited to veganise this! 🙂 Thanks for bringing it over to Fiesta Friday! Have a great weekend!
Yay!!!! Please accept! It would be amazing to see a vegan version of my Raspberry Meringue Pie. It’s such a lush recipe… It seems a shame that not everyone can enjoy it x
I ADORE it when you do this with popular recipes. The colours are amazing…reminds me of your battenburg cake in totally different colours and flavour combos BRILLIANT …now I just have to be THAT person who veganises it! 😀
Thanks Rebecca
The colour of this one is quite stunning I agree. And it is very ‘raspberry’. But yes… Definitely you are someone who can and should ‘veganise’ it! xx
Dear Kate, I've made this recipe over the weekend for my husbands birthday party, it was delicious. Great filling with the touch of lime and very nice pastry. I added a little bit of red food colouring to the meringue, so it became pink. Very nice in combination with de darker pink of the raspberry filling. I'll definately make this pie again. Thanks a lot for sharing!
Fantastic Janka. You're welcome. I am so pleased you liked it. It is one of my favourites!
I imagine it was so pretty with a touch of pink in the meringue. I will have to try that myself! x
Wow this is gorgeous, I love how when you cut it open you get the bright red filling.
Well thank you! I know what you mean….. it is one of my favourite colours and edible too!!
haha "a pig to photograph" that made me laugh but it looks beautiful! Great colours and the pistachio pastry sounds delicious 🙂
Thanks Aimee. Laugh you might……. I was so unhappy with the first set of pics (about 50 of them), I had to wait until there was a break in the clouds and whizz the one remaining pie into the garden! Fortunately I hadn't devoured the lot already!
Hole Schmoly! Not only does that look utterly irresistible, your photos definitely do it justice as do you words! My mouth was watering the entire time I read your post!
Janie x
PS Thanks for taking the time to link up a second recipe in this months Tea Time Treats x
Aaaawww thanks Janie! I had to enter it…. it was too good to waste!
Wow they look amazing and what a colour! It looks almost like raspberry sorbet. Love the sound of the pastry too.
Thanks Katie. I've never added lime to pastry before, but it really worked….. especially combined with the pistachio!