BLUEBERRY MERINGUE PIE
A really simple pie to make. A fresh blueberry pie that is simply spiced and topped with a golden meringue. Great for a sweet dessert after lunch or dinner. My family loves it. Give it a try!
Provided by Dan Kelly
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
- Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
- Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 55.8 g, Fat 8 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 136.9 mg, Sugar 38.6 g
MIXED BERRY MERINGUE PIE
On a search for gluten free desserts, I stumbled across this gem on the Land O'Lakes website. Everyone at the party - both the gluten intolerant and the gluten eaters - loved it, and I have made it several times since then. It is creamy and delicious, and perfect for the summer with the berries and the low cook temperature. Instead of being on top of the pie, the meringue serves as the crust! The cooking time includes both the active bake time (1 hour) and the time the crust needs to sit in the oven (45 minutes), but does not include the 2 hour minimum time the pie needs to firm up in the fridge.
Provided by Starrynews
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
- Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
- Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
- Spread meringue around bottom and up the sides of the pie pan.
- Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
- Allow to cool at room temperature when the 45 minutes is up.
- Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
- When meringue crust is cool, scoop filling inside and smooth the top.
- Refrigerate until firm, about 2 hours.
- Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.
Nutrition Facts : Calories 252, Fat 10.8, SaturatedFat 6.1, Cholesterol 30.6, Sodium 86.5, Carbohydrate 38.1, Fiber 2, Sugar 33.4, Protein 2.9
MERINGUE BERRY PIE
Number Of Ingredients 12
Steps:
- In a small bowl, combine 1/4 cup sugar, almonds and cornstarch mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream or tartar continue beating until soft peaks form. Gradually add remaining sugar beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of greased 9-in. pie plate. Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn off oven do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water mix until smooth. Add raspberries bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened set aside. Cool. To serve, scoop ice cream onto meringue top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
FRESH BERRY MERINGUE
Provided by Florence Fabricant
Categories dessert, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix the berries together in a bowl and toss gently with two tablespoons of the amaretto. Refrigerate.
- Combine the sugar and water in a small saucepan.
- Place the egg whites in a mixing bowl and beat just until they become frothy.
- Cook the sugar and water mixture until the sugar has dissolved and the mixture registers 237 degrees on a candy thermometer (soft ball stage). Remove from the heat.
- Beat the egg whites until they are softly peaked, then begin to drizzle in the sugar syrup in a thin stream, beating constantly. Continue beating until the egg whites are stiff and glossy. Fold in the remaining amaretto. Cover and refrigerate up to an hour, until just before serving time.
- Preheat oven to 500 degrees.
- Fold the berries into the meringue and spread the mixture in a gratin dish or a shallow baking dish. Place in the oven and bake about 10 minutes, until the meringue is puffy and lightly browned. Serve at once, garnished with whole strawberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 26 grams
GOOSEBERRY MERINGUE PIE
This pie has a creamy filling dotted with tangy gooseberries. It's a dessert that draws compliments every time I serve it.-Mary Hand, Cleveland, Missouri
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a covered saucepan over medium heat, cook gooseberries and water for 3-4 minutes or until tender. Stir in 3/4 cup sugar; set aside., In another saucepan, combine 1/2 cup sugar and cornstarch. Gradually add milk until smooth; bring to a boil. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , In a bowl, beat egg yolks. Gradually whisk a small amount of hot filling into yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in gooseberry mixture. Pour into pastry shell. , In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Spread evenly over hot filling, sealing meringue to crust. Bake at 350° for 10-15 minutes or until golden. Store leftovers in the refrigerator.
Nutrition Facts : Calories 360 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 133mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
BERRY, COCONUT AND MERINGUE PIE
Steps:
- 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.
4-INGREDIENT BLUEBERRY MERINGUE PIE
A very simple blueberry pie with only 4 ingredients that is ready in 30 minutes, assuming you already thawed your puff pastry dough.
Provided by Natalie Titanov
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a springform pan with phyllo dough and trim overhanging edges. Fill with blueberries.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Evenly spread egg white mixture over blueberries. Make a decorative pattern with a spoon, if you like.
- Bake in the preheated oven until meringue topping is golden brown, about 20 minutes.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 41.8 g, Fat 11.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 102.9 mg, Sugar 27.4 g
FLUFFY STRAWBERRY MERINGUE PIE
My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts :
LEMON-BERRY MERINGUE PIE
Make and share this Lemon-Berry Meringue Pie recipe from Food.com.
Provided by off2wales
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prehest oven to 350, prebake the crust following package directions.
- in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
- Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
- In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
- Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
- ***Can be made and is great without meringue topping.add cool whip instead!
Nutrition Facts : Calories 384.2, Fat 12.8, SaturatedFat 4.2, Cholesterol 104.6, Sodium 302.4, Carbohydrate 63.7, Fiber 0.4, Sugar 46.5, Protein 4.9
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MIXED BERRY MERINGUE PIE RECIPE | LAND O’LAKES
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Servings 9Calories 220 per serving
- Beat egg whites, vanilla and cream of tartar in bowl at low speed until foamy. Beat at high speed, gradually add 3/4 cup sugar, until stiff peaks form and mixture is glossy. Spoon into prepared pan; spread meringue over bottom and up sides.
- Bake 1 hour without opening oven door. Turn off oven; let meringue shell stand in oven 1 hour. Remove from oven; cool to room temperature.
- Combine all filling ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Spoon filling into meringue shell; spread over bottom and up sides of meringue shell. Refrigerate 2 hours or until firm.
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