Blueberry Custard Meringue Pie |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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 Ingredients:
10 whole reduced-fat graham crackers |
3 tablespoons butter, melted |
1 egg white |
filling: |
1/2 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cups fat-free milk |
2 egg yolks, beaten |
1 cup fresh blueberries |
1/2 teaspoon vanilla extract |
meringue: |
3 egg whites |
1/4 teaspoon cream of tartar |
6 tablespoons sugar |
Directions:
1. Place graham crackers in a food processor; cover and process until fine crumbs form. Add butter and egg white; cover and process until blended. Press crumb mixture onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
2. For filling, in a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
3. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in blueberries and vanilla. Pour into crust.
4. For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
5. Spread over hot filling, sealing edges to crust. Bake at 350° for 16-20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.
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