Berry, Coconut and Meringue Pie
- Preparing Time: -
- Total Time: -
- Served Person:
- 3 tablespoons cornstarch
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons fresh lime juice
- 1/4 teaspoons salt
- 1/2 cup packed dark brown sugar
- 2 teaspoons unsalted butter
- 6 tablespoons granulated sugar
- 2 tablespoons sweetened coconut flakes
- 1/2 teaspoon finely grated lime zest
Preparation Heat oven to 350°F. 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. Per serving (per slice): 272 calories, 9 g fat, 4 g saturated, 44 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Self
Preparation Heat oven to 350°F. 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. Per serving (per slice): 272 calories, 9 g fat, 4 g saturated, 44 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Self
