Blueberry Meringue Pie

Here’s an entry for The Virtual Kitchen’s Blueberry Bash.

This is an easy recipe from my mother-in-law, and I do believe this was her mother’s recipe, also. The pie shell is a meringue crust. For my husband this recipe is a must (and comfort food) for Memorial Day, Independence Day, and Labor Day. It means summer is here, and evokes all sorts of cozy family summer memories.

The shell isn’t pure meringue, as the crackers and nuts add some texture. The contrast of the crunchy shell and sweet smooth whipped cream and blueberries makes a delicious summer treat.

Shell:
3 egg whites, beaten stiffly
1/2 teaspoon cream of tartar
pinch salt
1 cup sugar
2/3 cup rolled soda crackers
1 teaspoon vanilla
1 teaspoon baking powder
3/4 cup nuts, chopped

Filling
1/2 pint whipping cream
2 teaspoons powdered sugar, to taste
flavoring vanilla, cognac, other liqueur (optional), to taste
1 quart fresh blueberries (or other berries)

Preheat oven to 350 degrees.

Beat egg whites and cream of tartar and pinch of salt until stiff peaks form. Gradually beat in sugar, a little at a time, continue beating until stiff peaks form again.

Fold in vanilla, soda crackers and nuts.

Pour into buttered pie pan. Bake 30 minutes at 350 degrees. Cool

While baking, whip heavy cream (with sugar and flavorings). Add blueberries, mix through the cream. Chill.

After pie crust has cooled, pour filling into pie crust.

Chill until ready to serve.

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