Berry, Coconut and Meringue Pie
A delightful combination of wild blueberries and coconut topped with a fluffy meringue. This pie features a coconut crust filled with lime-scented blueberries and crowned with a golden-brown meringue sprinkled with coconut flakes.
Ingredients
- •1 whole All-Purpose Crust, Coconut Variation
- •4 cups wild blueberries
- •½ cup dark brown sugar
- •3 tablespoons cornstarch
- •½ teaspoon lime zest
- •2 tablespoons lime juice
- •¼ teaspoons salt
- •2 teaspoons unsalted butter
- •4 large egg whites
- •¼ teaspoon cream of tartar
- •6 tablespoons granulated sugar
- •2 tablespoons sweetened coconut flakes
Cooking Instructions
- 1.
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.
45 min
