Blueberry Meringue Pie

9 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“A really simple pie to make. A fresh blueberry pie that is simply spiced and topped with a golden meringue. Great for a sweet dessert after lunch or dinner. My family loves it. Give it a try!” - by Dan Kelly

Ingredients

1 (9 inch) pie shell, partially baked
4 cups blueberries
1 cup white sugar
1 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
2 egg whites
1/4 cup white sugar

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Metric US

Original recipe yields 8 Servings

Directions

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.

Nutrition

Amount Per Serving (8 total)

Calories
298 cal
15%

Carbs
55.8 g
18%

Based on a 2,000 calorie diet

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Reviews (9)

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tokengimp

Jan. 22, 2008

"Reading a number of recipe complaints about soupy pie. Over cooking corn starch will loose it ability to thicken. Do not overboil!..." See more"

LilacBuddhaCat

Jul. 27, 2008

"I made this pie for my mom and stepfather they really liked it after it had been refrigerated overnight. They had tried at room temperature but said it was better colder. Also after having read about ..." See moreall the "soupy" pies from other cooks I mixed flour, cornstarch, and baking cocoa together, no problems with soupiness perfect consistency. Also topped with a chocolate meringue to tie in the baking cocoa in the pie. '"