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Berry, Coconut and Meringue Pie

Name: Berry, Coconut and Meringue Pie
Ingredients: 1 All-Purpose Crust, Coconut Variation; 4 cups (2 pints) wild blueberries, thawed if frozen; 1/2 cup packed dark brown sugar; 3 tablespoons cornstarch; 1/2 teaspoon finely grated lime zest; 2 tablespoons fresh lime juice; 1/4 teaspoons salt; 2 teaspoons unsalted butter; 4 large egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons granulated sugar; 2 tablespoons sweetened coconut flakes

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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