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Blueberry Custard Meringue Pie Recipe

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

This recipe is:

Healthy

Diabetic Friendly

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Blueberry Custard Meringue Pie Recipe

Prep: 20 min. Bake: 20 min. + chilling

Yield: 8 Servings

20 20 40

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

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.
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.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in blueberries and vanilla. Pour into crust.
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.
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.

Nutritional Analysis: 1 piece equals 212 calories, 6 g fat (3 g saturated fat), 66 mg cholesterol, 211 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Blueberry Custard Meringue Pie in Healthy Cooking June/July 2008