Blueberry Custard Meringue Pie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

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.
Originally published as Blueberry Custard Meringue Pie in Healthy Cooking

Nutritional Facts

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.

This recipe pairs well with a sweet white wine.

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