Blueberry Custard Meringue Pie Recipe

Name: Blueberry Custard Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole reduced-fat graham crackers, quartered; 3 tablespoons butter, melted; 1 large egg white; 1/2 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups fat-free milk; 2 large egg yolks; 1 cup fresh blueberries; 1/2 teaspoon vanilla extract; 3 large egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

Servings: persons

10 whole reduced-fat graham crackers, quartered
3 tablespoons butter, melted
1 large egg white
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat-free milk
2 large egg yolks
1 cup fresh blueberries
1/2 teaspoon vanilla extract
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

1
Preheat oven to 350u00b0. 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.
2
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.
3
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.
4
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.
5
Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350u00b0 for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 whole reduced-fat graham crackers, quartered, 3 tablespoons butter, melted, 1 large egg white, 1/2 cup sugar, and more.

Yes, Blueberry Custard Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Custard Meringue Pie

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