Reviewed: May 28, 2006

Loved this pie! I used a deep dish pie shell & poured all the filling in one shell, I halved the meringue ingredients & I did use 1 & 1/2 cups of blueberries but I think that needs to be decreased by half a cup. Next time I may try using frozen blueberries ... I think the fresh had a little more crunch than they ideally should. I garnished w/ a bed of crushed lemon drop candies, a tiny sprig of mint & several blueberries. Beautiful & yummy!

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 12, 2002

A little runny but pretty delicious.

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Reviewer:

ATARAWALI

Cooking Level: Expert

Living In: Fort Washington, Maryland, USA

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Reviewed: Jul. 24, 2002

Really good, really easy!

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Reviewer:

RBCONLEY

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Reviewed: Sep. 12, 2001

This recipe only makes one pie, not two, (the meringue is for two) but my what a pie it makes. I've had wonderful comments on it. I use a graham cracker crust for an extra crispy foundation.

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Reviewer:

MARY KELSO

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Reviewed: Aug. 5, 2000

This is a wonderful recipe! It is quick and very easy to make as well as delicious. Two suggestions I have are to double the filling recipe,(one batch of meringue is plenty) and to chill the pies well before eating so they have a chance to set. It definitely a recipe I will use again and again!

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