American Pie Council

2019 Professional Entry


Raspberry Revelation

Raspberry Revelation
Andrea Spring, Bradenton, FL
Category: Fruit/Berry
Crust: Ingredients
4 Egg Whites
½ Teaspoon Cream of Tarter
1/8 Teaspoon salt
1 cup White Sugar
1 Teaspoon Vanilla
1/8 teaspoon almond extract
2 Tablespoons (finely chopped semi-sweet chocolate)
1/3 cup, coarsely ground pound cake crumbs
Instructions: For meringue Crust:
Whip egg whites and cream of tarter until it holds peaks.
Add salt, sugar and extracts.
Whip until glossy.
Add almonds, chocolate and pound cake.
Pour into 10” pie pan and bake at 225 degrees for 1 hour.
Turn off oven and leave in oven for 1 hour.
Take out of oven and hand press meringue down to form crust.
Raspberry Cream:
2 Cups Half and Half Cream
½ Cup White Sugar
1 Egg
1/3 Cup Flour
1 Teaspoon Vanilla
¼ Teaspoon salt
2 Tablespoons (Cold) Butter
1 Cup Fresh Raspberry’s
In medium pan, scald Half and Half
In separate mixing bowl, mix sugar, egg, flour, vanilla and salt
When milk is scalded, pour half into sugar, egg flour mixture, beating quickly, add this mixture back into remaining milk, beating quickly and return to stovetop. Stir constantly, until thickened.
Remove from the stovetop, add raspberries and pour into meringue crust, and refrigerate.
Sugared Almonds:
1 Cup Sliced Almonds
1 egg white (Slightly beaten)
¼ cup Sugar
½ teaspoon salt
Mix Almonds with egg white, add sugar and salt. Sprad single layer and small cookie sheet.
Bake at 325 degrees, until crisp ~5 to 10 minutes

Sweeten whipped cream
Pound Cake Crumbs
Spinkle crumbs over top surface of pie, and decorate with sugared almonds.