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Blueberry Custard Meringue Pie

 Blueberry Custard Meringue Pie
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
8 ServingsPrep: 20 min. Bake: 20 min. + chilling

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

2 of 2

Blueberry Custard Meringue Pie (continued)

Directions (continued)

  • 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 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.
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