Blueberry Meringue Pie

  • Yield: 6-8 servings


1pint fresh blueberries
2tablespoons cornstarch
1cup sugar
3-- egg yolks
1cup sour cream
1teaspoon vanilla
1-- 9 inch pie crust
3-- egg whites
1/8teaspoon cream of tarter
6tablespoons sugar


Preheat oven to 425 degrees.  In small bowl stir cornstarch and 1/4 cup water until smooth.  In medium sauce pan, stir 1 cup sugar and egg yolks until blended.  Cook and stir constantly over low heat until mixture starts to bubble.  Stir cornstarch mixture and add to saucepan.  Stir in sour cream and blueberries.  Increase heat to medium.  Cook and stir until mixture boils.  Boil for 1 to 2 minutes or until thickened.  Remove from heat.  Stir in vanilla.  Pour into pie shell.

In small mixer bowl at high speed, beat egg whites and cream of tarter until soft peaks form.  Gradually add 6 tablespoons of sugar, beating until stiff and glossy.  (You can add 1 teaspoon of vanilla to them if you would like, I do.)  Spread over filling, sealing to edge of pastry.  Bake for 8 to 10 minutes or until golden brown.  Cool to room temperature on a wire rack.  Refrigerate 2 hours before serving.