Chef Jamie shares his grandma's Raspberry Angel Pie recipe with us - it's so good that he was sent to his room many times for sneaking bites when he shouldn't have!
2 lbs frozen raspberries
4 each egg whites
1/4 tsp cream of tartar
1 1/2 cups granulated sugar
1 1/2 cup heavy whipping cream
1/2 tsp vanilla extract
Place raspberries in a strainer and set in a bowl to catch the liquid. Place bowl in the refrigerator the night before you plan on making the pie and let the berries drain overnight.
Place the egg whites in a very clean and dry Kitchen Aid mixing bowl with the whisk attachment. Add the cream of tartar and turn over on mixer at medium speed, then slow the speed and add 1 cup of sugar. Once sugar is incorporated, turn on high speed and whip until the whites develop stiff peaks - about 3 to 4 minutes.
Place the meringue into a 9 inch glass pie dish and spread out, creating a bowl effect in the dish. The higher the sides of the bowl you've created, the better. Place meringue into a 275*F oven and bake for about an hour or until the meringue is completely set up and light brown. Remove and cool.
Whip the heavy cream, then add 1/2 cup of sugar and vanilla extract. Whip until peaks are stiff.
To assemble the pie, start by placing a layer of whipped cream down on top of the meringue crust. Add the raspberries evenly in the crust. Finally, place the remaining whipped cream on top to cover the raspberries completely.
Chill for at least 2 hours, slice, and enjoy!