This recipe is the result of combining two other recipe and blueberries. It is so delicious you would never believe it is a lighter recipe.-Donna A. Hess, Chambersburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pulse crackers in a food processor until fine crumbs form. Add melted butter and egg white; pulse until blended. Press mixture onto bottom and up sides of a 9-in. pie plate coated with cooking spray. Bake 7-9 minutes or until set. Cool on a wire rack. , In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in blueberries and vanilla., For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 212 calories, Fat 6g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 211mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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