recipe 6
Blueberry custard meringue pie
Audra Corson
Prep time: 40 minutes
Bake time: 20 minutes plus cooling (1 hour) & chilling (1-2 hours before serving)
Serves: 8
Ingredients:
Crust:
- 10 whole graham crackers, quartered*
- 3 Tbsp. butter, melted
- 1 large egg white
Filling:
- 1/2 cup granulated white sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 2 cups 2% milk*
- 2 large egg yolks
- 1 cup fresh blueberries
- 1/2 tsp. vanilla bean paste or vanilla extract*
Meringue:
- 3 large egg whites
- 1/4 tsp. cream of tartar
- 6 Tbsp. granulated white sugar
Directions:
1. Preheat the oven to 350 degrees F. Pulse crackers in a food processor until fine crumbs form. Add melted butter and the egg white; pulse until blended. Press the mixture onto the bottom and up the sides of a 9 inch pie plate coated with cooking spray. Bake for 7-9 minutes, or until set. Cool on a wire rack.
2. In a small heavy saucepan, mix sugar, cornstarch, and salt. Whisk in the milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat.
3. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the blueberries and the vanilla.
4. For the meringue, in a bowl, beat the egg whites with cream of tartar on medium speed until foamy. Gradually add the sugar, 1 Tbsp. at a time, beating on high after each addition until the sugar is dissolved. Continue beating until soft, glossy peaks form.
5. Transfer the hot filling to the crust. Spread the meringue evenly over the top, sealing to the edge of the crust. Bake at 350 degrees F for 16-20 minutes, or until the meringue is golden brown. Cool for 1 hour on a wire rack. Refrigerate 1-2 hours before serving. Refrigerate any leftovers.
*You may use lower fat or reduced fat products in this recipe.
Substitute reduced fat graham crackers and fat free milk or 1% milk for the full fat versions.
Nutrition information per serving if using low fat products:
1 piece equals 212 calories, 6 grams of fat (3g sat. fat), 66mg chol., 211g sodium, 35g carbs (28g sugars, 1g fiber), 5g protein. Diabetic exchanges: 2 starch, 1 fat.