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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + chilling YIELD:8 servings


  • 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. Yield: 8 servings.

Nutritional 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.

Reviews for Blueberry Custard Meringue Pie

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Reviewed Jul. 4, 2015

"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."

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