- 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
- Preheat oven to 350°. 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.
- 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.
- 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.
- 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.
- Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Reviews forBlueberry Custard Meringue Pie
"A heads up -- the prep time is longer than 20 minutes -- and 10 graham crackers are NOT enough. I made 2, and using 30, was barely able to get the minimum possible crust. I would recommend doubling the ingredients for that to get a decent crust. Other than that -- a great recipe! I almost didn't want to put the custard into the crust."