This recipe is taken from the 1997 Milk Calendar. A quick and easy luxury. Everybody adores irresistible desserts piled high with meringue. - James Barber
- Prep: 30 min
- Cooking: 35 min
- 1 10-in (25 cm) deep-dish pie shell baked
- 1 can (19 oz/540 mL) E.D. Smith Raspberry Pie filling
- 4 egg yolks
- 1/3 cup (80 mL) sugar
- 3 tbsp (45 mL) cornstarch
- 1 1/2 cups (375 mL) Milk
- 1 tsp (5 mL) butter
- 1 tsp (5 mL) almond extract or vanilla extract
- 1 tsp (5 mL) grated orange peel
- 4 egg whites room temperature
- 1/4 tsp (1 mL) cream of tartar
- 1/4 cup (60 mL) cold water
- 1/4 cup (60 mL) sugar
Preheat oven to 325 °F (160 °C).
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 almond extract and orange peel, blending well. Let cool slightly and spread evenly over the bottom of the pie shell. Let stand until set, about 10 minutes.
In a small saucepan, bring the Raspberry Pie filling to a boil. Reduce heat and simmer, stirring, for 5 minutes. Remove from heat. Carefully spoon the raspberry pie filling over the custard layer, covering completely.
To make meringue, beat egg whites with cream of tartar until foamy. Add water and continue beating at low speed. Add the sugar, 1 tbsp (15 mL) at a time, beating for about 2 minutes after each addition. Continue beating until the meringue is glossy and forms stiff peaks.
Pile the meringue onto the pie, gently spreading to partially cover the pie crust.
Bake for 15 to 18 minutes or until golden.
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|Protein:||8 % / 6 g|
|Carbohydrate:||59 % / 49 g|
|Fat:||33 % / 12 g|
|Calcium:||7 % / 76 mg|