Blueberry Meringue Pie
Our friend Ruthann has MS, and is in a nursing home. Each Thanksgiving, she requests that we bring her some of this pie, that she remembers from her past.
This year, I experimented a bit, and came up with this no bake version.
4 cups blueberries
1 cup sugar
1/4 cup corn starch
1/2 cup milk
1/4 cup lemon juice
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 baked pie crust
Pour 2 cups of blueberries into the bottom of the baked pie crust.
In a medium pan, mix sugar and cornstarch and salt with wire whisk.
Add milk, and heat over medium heat. Once the mixture is combined, whisk in lemon juice.
Add blueberries and cinnamon.
Cook stirring constantly, until mixture begins to boil and thicken.
Use a bean smasher, potato masher, or bottom of a glass, and smash berries.
Add butter and vanilla.
Pour over blueberries in pie shell and allow to cool.
Top with meringue.
Beat 2-3 egg whites until stiff. Add 1/4 tsp. cream of tartar and 6 tablespoons of powdered sugar, adding 1 tablespoon at a time. Whip thoroughly.
Gently spread over blueberry filling, sealing edges.
Bake at 325* for 20 minutes.
Allow to cool prior to serving.
4 cups blueberries
1 cup sugar
1/4 cup corn starch
1/2 cup milk
1/4 cup lemon juice
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 baked pie crust
Pour 2 cups of blueberries into the bottom of the baked pie crust.
In a medium pan, mix sugar and cornstarch and salt with wire whisk.
Add milk, and heat over medium heat. Once the mixture is combined, whisk in lemon juice.
Add blueberries and cinnamon.
Cook stirring constantly, until mixture begins to boil and thicken.
Use a bean smasher, potato masher, or bottom of a glass, and smash berries.
Add butter and vanilla.
Pour over blueberries in pie shell and allow to cool.
Top with meringue.
Beat 2-3 egg whites until stiff. Add 1/4 tsp. cream of tartar and 6 tablespoons of powdered sugar, adding 1 tablespoon at a time. Whip thoroughly.
Bake at 325* for 20 minutes.
Allow to cool prior to serving.
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