Blueberry Meringue Pie Recipes
BLUEBERRY CUSTARD MERINGUE PIE
This recipe is the result of combining two other recipe and blueberries. It is so delicious you would never believe it is a lighter recipe.-Donna A. Hess, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pulse crackers in a food processor until fine crumbs form. Add melted butter and egg white; pulse until blended. Press mixture onto bottom and up sides of a 9-in. pie plate coated with cooking spray. Bake 7-9 minutes or until set. Cool on a wire rack. , In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in blueberries and vanilla., For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 6g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 211mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
4-INGREDIENT BLUEBERRY MERINGUE PIE
A very simple blueberry pie with only 4 ingredients that is ready in 30 minutes, assuming you already thawed your puff pastry dough.
Provided by Natalie Titanov
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like.
- Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 41.8 g, Fat 11.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 102.9 mg, Sugar 27.4 g
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- To make blueberry meringue pie, first defrost the shortcrust pastry, then prepare the pie crust. On a pastry lightly floured board, stretch out the pastry to 1/8 inch thick. Grease and flour a shallow, fluted 10” pie tin, then line with the pastry dough and cover with baking paper. Fill with baking beans (this will prevent the pastry from puffing up), then bake for 25 minutes at 400°F.
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