Blueberry Meringue Pie
(from JenniferGM’s recipe box)
This is an Altoona Miller family favorite for summer holidays, such as Memorial Day, Fourth of July, and Labor Day picnics.
The name is deceiving. This is a refrigerator pie, only the pie crust is baked and is a type of meringue. The blueberries are mixed with whipped cream for the filling.
Source: Charlotte Miller
Prep time: 45 minutes
Cook time: 30 minutes
Categories: Desserts
Ingredients
- 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)
Directions
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Preheat oven to 350° F.
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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.
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Fold in vanilla, soda crackers and nuts.
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Pour into buttered pie pan. Bake 30 minutes at 350° F. Cool.
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While baking, whip heavy cream (with sugar and flavorings). Add blueberries, mix through the cream. Chill.
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After pie crust has cooled, pour filling into pie crust.
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Chill until ready to serve.