Berry, Coconut and Meringue Pie

By Jodie

272 calories, 9 g fat per slice

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

Preparation

Step 1

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.