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Blueberry Custard Meringue Pie

Total Time

Prep: 40 min. Bake: 20 min. + chilling


8 servings

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

1 piece: 212 calories, 6g fat (3g saturated fat), 66mg cholesterol, 211mg sodium, 35g carbohydrate (28g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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