Berry, Coconut and Meringue Pie

272 calories, 9 g fat per slice
Berry, Coconut and Meringue Pie
Berry, Coconut and Meringue Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    All purpose crust, coconut version

  • 4

    cups (2 pints) wild blueberries, thawed if frozen

  • 1/2

    cup packed dark brown sugar

  • 3

    tbsp cornstarch

  • 1/2

    tsp finely grated lime zest

  • 2

    tbsp fresh lime juice

  • 1/4

    tsp salt

  • 2

    tsp unsalted butter

  • 4

    large egg whites

  • 1/4

    tsp cream of tartar

  • 6

    tbsp sugar

  • 2

    tbsp sweetened coconut flakes

Directions

Heat oven to 350. In a bowl, toss blueberries with brown sugar, cornstarch, zest, juice and salt; add to pie pan with crust; dot with butter. Place pie on a baking sheet. Bake on lowest rack until crust is golden, 30 minutes. Ten minutes before pie is done, make meringue: In a mixer, whisk egg whites and cream of tartar until very foamy. gradually beat in granulated sugar until firm peaks form, 8 minutes. Remove pie from oven; spread meringue on top of hot pie; sprinkle with coconut. Return to oven; bake until meringue is browned, 15 minutes.

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