Ingredients: |
Ingredients: 2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup sugar
Blueberry Cream Pie filling
3 egg yolks
2/3 cup plus 4 tablespoons sugar, divided
3 1/2 tablespoons cornstarch, divided
1 tablespoon flour
1/4teaspoon salt
1 1/2cups milk
1 tablespoon butter
1 teaspoon vanilla extract
2 (6-ounce) packages blueberries, divided
9-inch pecan shortbread crumb pie crust, chilled
1/4 cup water
|
Directions: |
Directions:1. In a large bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla; beat in sugar until very stiff and glossy. Spread mixture into a 9-inch pie plate to form a shell.
2. Bake at 300*F for 50 minutes. Turn oven off without opening oven door and leave crust in for 1 hour. Cool before filling.
Filling:
1. Whisk the egg yolks in a large heavy-bottomed saucepan (away from heat). Add two-thirds cup of the sugar, 2 1/2 tablespoons of the cornstarch, the flour, salt and milk, whisking until blended, then cook over medium heat, whisking constantly until thick and bubbly, about 5 to 6 minutes. Do not overheat or the yolks will scramble. If necessary, pull the pan off the heat occasionally.
2. Remove the pan from the heat and add the butter, whisking until well blended. Pour into a bowl and cover with plastic wrap. Chill for 30 minutes, then stir in the vanilla.
3. Arrange half the blueberries in the bottom of the prepared crust. Spoon the chilled vanilla custard over. Chill in the refrigerator while you make the topping.
4. Combine the remaining 4 tablespoons sugar, the remaining 1 tablespoon cornstarch and the water in a small saucepan. Stir in the remaining blueberries. Heat to boiling, stirring until thickened and clear. Let the blueberries cool to warm, then spoon over the top of the vanilla custard. Chill 4 to 6 hours or overnight before serving. |
This recipe for Meringue Pie Crust is from