Zombie Splatter Raspberry & Chocolate Meringue Pie

This is my Halloween twist on the classic Lemon Meringue Pie. Instead of a plain pastry with lemon curd and white meringue, I decided on a Brain Splatter zombie look so planned to use pink marshmallow for the topping, of course it’s lactose free!

Ingredients & Method

For the Pastry

Chocolate Pastry

  • 1.5 cups plain flour
  • 1/4 cup of icing sugar
  • 1/4 cup of coco powder
  • 2/3 cup Vitalite (or similar) Dairy free butter
  • 1 egg yolk


Combine the flour, icing sugar and coco powder(make sure you sieve them) and then add in the butter. Use your fingers to bring the mixture into being like breadcrumbs. Add in the egg yolk and mix again.

Then wrap the pastry in clingfilm and leave to chill in the fridge for 30min-1 hour.

After this roll out the pastry onto a floured surface and blind bake it for ten minutes at 180 degrees Celsius before removing to cool.

For the Raspberry Curd Filling

  • 300g fresh raspberries
  • 1/3 cup cornflour
  • 3/4 cup caster sugar
  • 300ml of water
  • 2 egg yolks


Firstly, you need to crush the raspberries. You want to do this ideally in a sieve over a bowl so you ensure you collect all the juice. I used a large spoon to press the raspberries through. Pour the water into a pot and bring to the boil on the hob.

Next reduce the heat on the job and add the berry juice and whisk the mixture. Slowly add the cornflour and whisk until fully mixed. Finally add and mix in the eggs and sugar and once fully combined set aside to cool. In the meantime, make the meringue.

For the Meringue & Brain Splatter

  • 3 Egg whites
  • Golden Caster Sugar
  • Half a pack of marshmallows
  • Red Food Dye
  • 2 teaspoons of water

Place the egg whites in a bowl. A glass bowl is ideal for whisking meringue. Whisk the white until they’re stiff and can easily be pushed into firm peaks. Then very slowly add in the sugar, a little at a time, mixing each bit in completely.

Once the meringue is ready, place the raspberry filling into chocolate pastry case and level it out. Then add the meringue on top, swirling it into peaks. Bake the pie at 180 degrees Celsius for 30 minutes.

When the pie is done, remove it from the oven to cool. Then melt the marshmallow in a bowl until it’s gooey and add a few drops of red food dye. When the marshmallow is cool enough to touch, pull it into strands with your fingers and decorate as splatters or cobwebs. I then added a few chocolate chips for a final touch!

You can check out my other recipes here


Ruthy xo

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