Happy Sunday everyone! This is a creamy, sweet, and oh so refreshing dessert. Did I tell you that it is healthier than the classic lemon meringue pie? And guess what? I finally have A KITCHENAID MIXER!!!!! Woo! (What color? Well, I tell you how I accidentally ended up with the some random color.)
Sometimes I try to bake desserts without a recipe and it usually turns out very strange. You can imagine my excitement when I was eating this and realized it actually worked! This was inspired by the passion fruit meringue pie I ate in Panama. I ate it after a good meal and I was surprised that the filling wasn’t just passion fruit curd but actually some sort of frozen passion fruit mousse. So, naturally, I had to make it at home! Didn’t have passion fruit so I subbed it with raspberries, and, as you can see, it looks fantastic!
So that KitchenAid mixer I was screaming about earlier on? It’s an artisan one, in a red or turquoise random color. I’ll tell you what happened. I was ordering the product on Amazon, and my mom told me to just hurry up and put it in the cart and she’ll let me choose the color later when she ordered. So I just left the KitchenAid mixer in the cart with whatever color I was looking at right then. A week later, in the mail, a big box with the words KITCHENAID printed on the side arrived. I was already feeling inquietude. Did my mother just order the KitchenAid mixer without asking me about the color?
As I was quickly trying to open the box (so much tape!), I tried to search in my memories about what color I had haphazardly chosen when I put it in the Amazon cart. Crystal Blue? Canopy Green (Euh, please no!)? Tangerine? Maybe, hopefully, Empire Red? I peeked into the box and… I felt my heart sink. It was brown. Espresso brown. Yippee. Some dull, dark color.
But, there is good news! Now, a week later, I’m looking at the mixer, and it actually matches the colors of our red/gold/brown kitchen! At least it wasn’t Canopy Green. And it is absolutely amazing! I was beating the egg whites for the meringue and it turned out so well! I can’t wait to make more things with it!
Okay, guys, I guess you’re waiting for the recipe since I already talked way too much about my KitchenAid Mixer. One suggestion for this pie: Add the meringue to the frozen pie that you just took out of the freezer just before serving and eat it all as fast as you can before it melts! Okay, it doesn’t melt as fast as ice cream does, but it does start melting slowly. This is definitely not a dessert you can keep in the fridge because the filling is almost like ice cream and you cannot put meringue in the freezer!
Frozen Raspberry Meringue Pie
Healthy, and delicious! Just make sure to make this for a big crowd because it cannot be stored in the fridge or the freezer if you have the meringue on top. If you decide to opt out of the meringue, then the pie can be kept in the freezer so the filling doesn’t melt.
Ingredients:
Shortcrust Pastry:
1 (145 g) cup all-purpose flour
1 pinch of salt
1/2 cup (1 stick) butter, cut into 1/4 inch cubes
3 tbsp. ice water
Frozen Raspberry Mousse and Meringue:
12 oz raspberries, washed and dried
1/2 cup (105 g) coconut oil, melted
1/2 cup (170 g) honey or agave syrup
2 tbsp. lemon juice
6 egg yolks (reserve 5 egg whites for meringue)
1/2 cup whipping cream
1/2 cup white sugar
Instructions:
- Shortcrust Pastry: Pulse the flour, salt, and butter in a food processor until it is crumbly. Add a tbsp. of water at a time, pulsing between each addition, until the crumbs can be pressed into a dough. Form a ball and refrigerate for 30 to 60 minutes, covered with plastic wrap. If refrigerating longer, left rest at room temperature 15 minutes before rolling out.
- Roll the dough into a 10-inch circle and press it into a 9-inch glass pie plate, making sure to cover the sides too. Refrigerate for an hour. Preheat oven to 218 °C (425 °F). Prick the pie crust with a fork, do the sides too! Cover the pie crust with parchment or aluminium foil and weigh with pie weights or beans. Bake for 12 minutes on the lower rack until the crust is just turning gold, then remove the pie weight or beans by lifting the parchment paper or aluminium foil onto a counter top. Put the (kinda soggy looking) pie crust and bake for another 5 minutes until the bottom is golden and dry. Let cool.
- Frozen Raspberry Mousse: In a saucepan, over medium heat, whisk the raspberries, coconut oil (melted), honey or agave syrup, lemon juice, and the egg yolks together. Keep whisking and mashing the berries until the mixture is thick, for about 5 to 10 minutes. Remove from heat and transfer to another bowl to cool faster. Refrigerate for at least 30 minutes covered with plastic wrap.
- Whip the whipping cream until thick and then fold that into the raspberry curd. Pour it into the pie crust and freeze for at least an hour.
- Meringue (make this an hour before serving): Preheat oven to 218 °C (425 °F), but if you are using a flame torch you don’t need the oven. To make the meringue, whip the 5 egg whites at speed 5 (medium) until soft peaks form. Slowly add in the sugar, putting the speed up to 8 (high), until it is glossy and firm, making sure to not over beat. Using a spatula, smooth onto the pie and add peaks with the spatula. Bake in the oven for 4 to 5 minutes until the top is brown and golden. Or, if you are using a torch, flame the tips until brown.
- Eat it all! Do not leave at room temperature for over an hour because it will slowly melt.
A Kitchen Fable 