Recipe by Dan Kelly
"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!"
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1 (9 inch)
pie shell, partially baked
I made this pie for my mom and stepfather they really liked it after it had been refrigerated overnight. They had tried at room temperature but said it was better colder. Also after having read about all the "soupy" pies from other cooks I mixed flour, cornstarch, and baking cocoa together, no problems with soupiness perfect consistency. Also topped with a chocolate meringue to tie in the baking cocoa in the pie.
Reading a number of recipe complaints about soupy pie. Over cooking corn starch will loose it ability to thicken. Do not overboil!
This tasted good but even with the cornstarch it didn't set and was as soupy as could be. I wouldn't make this again :(
The golden merinque make it taste the best and with fresh blueberrys MMMMMMMMMMMMMMMM. It tastes good.
good taste, but way too runny. If I make it again, I would add more cornstarch or a couple of tablespoons of tapioca.
This pie is now one of my favorites! I had no corn starch so I used flour instead, it came out a bit runnier than it was probably supposed to. I also added a drop of purple coloring to the meringue. We simply loved it!
the pie looks amazeing! this is a very nice recipe!
I thought this was way too sweet. My guests didn't really comment while eating this. Eh.. don't think I'll be making this again.. even if I decide to cut down on the sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Meringue Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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