Raspberry Meringue Pie

This is so good! Smooth and creamy! Great for Valentine's Day! This works great for the holidays too! Very festive! If you aren't a meringue fan, do like I do and use whipped cream for the meringue! This is from Taste of Home.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 1⁄3 cup  plus 1/4 cup sugar, divided
• 3  tablespoons cornstarch
• 1 1⁄2 cups milk
• 4  eggs, separated
• 1  teaspoon butter
• 1⁄4 teaspoon  almond extract
• 1  extra-servings-size graham cracker crust (9 ounces)
• 1 1⁄8 teaspoons unflavored gelatin
• 2  tablespoons cold water, divided
• 1⁄4 teaspoon cold water, divided
• 1 (21 ounce) can raspberry pie filling
• 3⁄4 teaspoon cream of tartar

Directions

1. In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust.
3. Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff glossy peaks form.
5. Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust.
6. Bake at 325°F for 15-18 minutes or until meringue is golden brown.
7. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.