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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is so good. Smooth and creamy. Great for Valentine's Day. This works great for the holidays too. Very festive. If you aren't a meringue fan, do like I do and use whipped cream for the meringue. Ingredients:
1/3 cup plus 1/4 cup sugar, divided |
3 tablespoons cornstarch |
1 1/2 cups milk |
4 eggs, separated |
1 teaspoon butter |
1/4 teaspoon almond extract |
1 extra-servings-size graham cracker crust (9 ounces) |
1 1/8 teaspoons unflavored gelatin |
2 tablespoons cold water, divided |
1/4 teaspoon cold water, divided |
1 (21 ounce) can raspberry pie filling |
3/4 teaspoon cream of tartar |
Directions:
1. In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust.
3. Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff glossy peaks form.
5. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust.
6. Bake at 325°F for 15-18 minutes or until meringue is golden brown.
7. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
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