This pie is for true meringue lovers. The taste is difficult to describe, you should only try it 😉
- 1 cup flour
- 1/3 cup + 1 Tbs. butter, cubed
- 3–4 Tbs. water
- 1 Tbs. honey
- 6 egg whites
- 1 + 1/8 cup granulated sugar
- 4 cups frozen raspberries
- 3 Tbs. cornstarch
- 2 Tbs. key lime juice
- 1 Tbs. sugar, honey, or agave nectar (optional)
Use a pastry cutter or two knives to cut butter into flour until the butter is in pea–sized chunks. Add two tablespoons of water and mix with a fork. Add honey and mix. Add one to two more tablespoons (depending on altitude and humidity) of water and mix with hands. Form dough into a ball and place in a ziploc baggie. Refrigerate for at least thirty minutes.
In a medium bowl, beat egg whites until they start to stiffen. Gradually mix in increments of sugar, while continuously beating until stiff peaks form. The meringue is done if it does not fall off of a spoon when held upside down. Set meringue aside in fridge.