Serves: 6
Total Calories: 470

FOR THE SHELL:
1/2 cup egg white (from 4 large eggs)
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup granulated sugar

FOR THE FILLING:
3 limes
4 large eggs yolks
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup heavy cream

2 1/2 cups fresh raspberries, divided
1 cup heavy cream
2 tablespoons granulated sugar

Preheat oven to 275°F. Place a piece of baking parchment on a cookie sheet. With a pencil, trace a circle, 9 inches in diameter, on the paper. Turn the paper over.

TO MAKE THE SHELL: In a large bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat the whites at medium speed until foamy, about 30 seconds. Add the vanilla. Continue beating as you pour in the sugar in a thin stream, then beat at high speed until the whites become stiff and satiny and peaks form when the mixer is lifted, at least 3 minutes.

Spread the meringue on the parchment paper, filling in the traced circle, then build up the sides to form a 2 inch high rim, about 1 inch thick. The shape should resemble a shallow bowl with a flat bottom. Bake until the meringue is firm and dry to the touch, 60 to 70 minutes. Turn off the oven and let the meringue cool in the oven for at least several hours or overnight. (The meringue will crack a bit as it cools.) Carefully transfer the meringue shell to a serving plate.

TO MAKE THE FILLING: Zest the limes, finely chop the zest, then cut the limes in half and juice them. Place the chopped zest and juice in a heavy-bottomed saucepan together with the egg yolks, sugar, and salt. Whisk vigorously for about 30 seconds. Place over medium heat and cook, whisking constantly, until the mixture is foamy, opaque, and as thick as melted ice cream, about 4 to 6 minutes. Do not allow the mixture to come to a boil. Remove from the heat and immediately pour into a large bowl. Let cool to room temperature, stirring occasionally. Meanwhile, whip the heavy cream until stiff peaks form, then fold into the cooled custard. Spread the filling into the meringue shell and chill for 3 to 8 hours.

Before serving, spread half the raspberries over the custard. Whip the cream with the sugar until stiff peaks form, then spread over the berries. Top with the remaining raspberries. After cutting the pie into pieces, use a wide spatula or pie server to transfer them to plates since they will be fragile.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 470
Calories from Fat: 211

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Desserts
Apples Grilled in Parchment Paper
Bananas Calypso
Basic Iced Tea
Blueberry Tart
Bread Pudding With Dried Cherries
Buttermilk Spice Cake With Coconut-Raisin Frosting
Chocolate Cake On The Grill
Chocolate Cupcakes With Peanut Butter Frosting
Classic Lemonade
Frozen Fruit Pops
Gingerbread Stout Cake
Grilled Figs And Goat Cheese Drizzled With Honey
Grilled Pears With Pound Cake And Caramel Sauce
Ice Cream Sandwiches
Jamie's Margarita
Mocha Brownie Sundaes
Oatmeal Molasses Cookies
Paradise Grilled
Peaches With Raspberry Sauce And Lemon Cream
Raspberry-Lime Meringue Pie
Strawberries Balsamico
Tropical Fruit Crisp
Warm Cherry Pudding With Cherry Juice Sauce