Gallery

Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, stir together 1/2 cup sugar, the 3 tablespoons cornstarch, and the cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.

    Advertisement
  • For custard, in saucepan, combine milk, yolks, 1/2 cup sugar, the 2 tablespoons cornstarch, and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in extract. Cover and set aside.

  • For meringue, in a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form.

  • Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal.

  • Bake the meringue-topped pie in a 350 degree F oven for 15 minutes. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Advertisement
Advertisement