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Raspberry Meringue Pie

raspberry meringue pie
  • (33) chocolate wafers, divided
  • (1/4 cup) confectioners' sugar
  • (2 Tbsp.) canola oil
  • (2 Tbsp.) skim milk
  • (1 Tbsp.) butter
  • (3 cups) raspberries, fresh or frozen (thawed)
  • (2 Tbsp.) lemon juice
  • (1/4 tsp.) salt
  • (2 large) egg whites, at room temperature
  • (1/2 cup) granulated sugar
  • (1/2 tsp.) cream of tartar

Raspberry Meringue Pie

A frozen raspberry swirl meringue pie with a chocolate wafer crust.

Preparation Time
About 1 hour (plus 6 hrs freezing)
Cook Time
About 12 minutes


  1. 1Preheat oven to 350°F. Spray a 9 in. pie pan with cooking spray.
  2. 2Add 32 wafers, confectioners' sugar, oil, milk and butter to a food processor. Process until fine. Pour into pie pan and press into an even layer on the bottom and up the sides.

  3. 3Bake 12 minutes, cool 1 hour.
  4. 4Rinse food processor, then add raspberries, lemon juice and salt. Process until smooth. Strain and set aside.
  5. 5Fill a large saucepan with 1 in. water and place over medium-low heat to simmer.
  6. 6In a stainless-steel bowl, use an electric mixer on medium to beat together egg whites, granulated sugar and cream of tartar.
  7. 7Place bowl over pot with simmering water. Beat on medium until thick, then beat on High until stiff. Take bowl off heat and beat another 3-5 minutes, until cool.

  8. 8Add raspberry puree to cooled meringue, fold to combine. Pour into crust. Break up extra chocolate wafer over the top of the pie and freeze 6 hours. Soften 10 minutes and serve.

Nutritional Information

Serving Size: 1/8 of pie

Amount Per Serving:
  • Calories 220
  • Total Fat 7 g
  • Total Carbohydrate 37 g
  • Protein 3 g
  • Cholesterol 4 mg
  • Sodium 165 mg
  • Fiber 4 g

Additional Information

Recipe Category: Dessert

Recipe Subcategory: Pastries and Pies

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.