Lemon Raspberry Meringue Pie

Lemon Meringue Pie is my favorite pie of life!  So why no spice it up and add some raspberries to the 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 favorite crust recipe

*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.

Lemon Filling
1 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
1 tablespoon grated lemon peel
1/3 cup lemon juice
1 tablespoon butter or margarine
or
Use the Sherriff’s Lemon Meringue Pie filling mix

Meringue
1/2 cup sugar
4 egg whites

DIRECTIONS:

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Place raspberries on large platter to thaw, about 1 hour. When thawed, place in strainer over bowl to collect juices.

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.

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In 2-quart saucepan, mix 1/4 cup sugar and 2 tablespoons cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup; gradually add raspberry liquid to sugar mixture. Cook over medium heat, stirring constantly, until thickened. Gently fold in raspberries. Cool 10 minutes.

 In 2-quart saucepan, mix 1 cup sugar, 2 tablespoons cornstarch, the flour and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and juice. Cook over medium heat about 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes.

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In small bowl, beat egg whites until stiff.  Add 1/2 cup of sugar, gradually, and mix with electric mixer on high speed until soft peaks form.

Spread Raspberry mixture in crust.  Carefully pour hot lemon filling over raspberry mixture in crust. Gently spread meringue over filling. Bake 20 to 25 minutes or until meringue reaches 160°F. Cool 2 hours; refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

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