Raspberry Lime Meringue Mini Pies Recipes

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RASPBERRY-LIME 'MERINGUE' MINI PIES



Raspberry-Lime 'Meringue' Mini Pies image

Enjoy the fruity taste of our Raspberry-Lime 'Meringue' Mini Pies. Our Raspberry-Lime 'Meringue' Mini Pies are small in size but big in flavor.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 15 servings, 2 pies each

Number Of Ingredients 8

1/2 cup fresh raspberries
1/4 cup boiling water
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
2 tsp. zest and 1 tsp. juice from 2 limes, divided
2 pkg. (1.9 oz. each) frozen mini phyllo shells, thawed
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1-1/2 cups thawed COOL WHIP Whipped Topping
30 fresh raspberries (about 3/4 cup)

Steps:

  • Blend 1/2 cup raspberries in blender or food processor until smooth.
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add lime juice and puréed raspberries; mix well.
  • Spoon into phyllo shells, adding about 1 tsp. raspberry mixture to each shell. Refrigerate 1 hour or until firm.
  • Beat marshmallow creme, COOL WHIP and lime zest in separate medium bowl with mixer until blended; spoon over pies. Garnish with remaining raspberries.

Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0.6522 g, Sugar 0 g, Protein 1 g

RASPBERRY MERINGUE PIE



Raspberry Meringue Pie image

We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
2 tablespoons milk
MERINGUE:
2 egg whites
1/2 cup sugar
2 cups fresh or frozen unsweetened raspberries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. , Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 177mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY LEMON MERINGUE PIE



Raspberry Lemon Meringue Pie image

Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time.

Provided by ejm228

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

1 pastry for a 9-inch pie crust
1 egg white, or as needed
½ cup frozen raspberries
1 tablespoon cornstarch
1 cup white sugar
¼ cup cornstarch
1 cup cold water
¾ cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
⅓ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
  • Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
  • Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
  • Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
  • Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g

RASPBERRY MERINGUE PIE



Raspberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 2h30m

Number Of Ingredients 9

8 egg whites
8 ounces granulated sugar
1-ounce raspberry powder
8 ounces confectioners' sugar
1 tablespoon balsamic vinegar
1/4 cup heavy cream
1/4 cup creme fraiche
1/4 cup dulce de leche (available at specialty stores)
Fresh raspberries, for garnish

Steps:

  • In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
  • Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
  • Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.

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