or use the Sherriff’s Lemon Meringue Pie filling mix

Raspberry Filling
1 bag (12 oz) frozen whole raspberries
1/4 cup sugar
2 tablespoons cornstarch

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box or your favourite crust recipe

*If you are getting a pre-made pie crust, I do recommend using a very deep dish for this recipe!  This allows you to really layer the fillings properly.  If it’s not deep enough, the fillings will mix.

Place the frozen raspberries on a large platter and allow them to thaw for approximately 1 hour. Once thawed, transfer the raspberries to a strainer placed over a bowl to collect the juices. Reserve both the raspberries and the juice.

Preheat the oven to 450°F. Prepare the refrigerated pie crust according to the package instructions for a fully baked, single-crust pie shell, using a 9-inch deep-dish pie plate. Once baked, transfer to a wire rack and allow to cool for approximately 15 minutes.

In a medium saucepan, combine ¼ cup sugar and 2 tablespoons cornstarch. Measure the reserved raspberry juice, adding enough water to make ½ cup of liquid if necessary. Gradually whisk the liquid into the sugar mixture until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and gently fold in the thawed raspberries, being careful not to break them apart. Set aside to cool for approximately 10 minutes.

In a separate medium saucepan, whisk together 1 cup sugar, 2 tablespoons cornstarch, the flour, and salt. Gradually add 1½ cups water, whisking until smooth.

Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Continue cooking for approximately 1 minute, until thickened.

Remove from the heat. Slowly whisk approximately ½ cup of the hot mixture into the beaten egg yolks to temper them and prevent scrambling. Gradually pour the egg mixture back into the saucepan, whisking continuously.

Stir in the lemon zest and lemon juice. Return the saucepan to medium heat and cook for approximately 5 minutes, stirring constantly, until the filling is thick and smooth. Remove from the heat, add the butter, and stir until completely melted. Set aside for approximately 10 minutes.

Reduce the oven temperature to 325°F.

In a clean, dry mixing bowl, beat the egg whites with an electric mixer until foamy. Continue beating until soft peaks begin to form.

Gradually add ½ cup sugar, approximately 1 tablespoon at a time, while continuing to beat on high speed. Beat until the meringue is thick, glossy, and forms stiff peaks when the beaters are lifted.

Spread the raspberry filling evenly over the bottom of the cooled pie crust.

Carefully spoon the warm lemon filling over the raspberry layer, spreading gently with the back of a spoon to avoid mixing the two fillings.

Immediately spoon the meringue over the warm lemon filling, spreading it all the way to the edges of the crust to completely seal the filling. Use the back of a spoon to create decorative swirls and peaks.

Bake at 325°F for approximately 20–25 minutes, or until the meringue is lightly golden and reaches an internal temperature of 160°F.

Remove the pie from the oven and allow it to cool on a wire rack for approximately 2 hours. Transfer to the refrigerator and chill until the filling is completely set before slicing.

Serve chilled and refrigerate any leftovers.