Blueberry meringue pie

By Hope Malau
25 October 2015

This rustic meringue pie will put all your favourite desserts to shame.

Serves 6 Preparation: 15 min Cooking: 25 min

 PASTRY

  • 100 g butter, softened
  • 80 ml (? c) brown sugar
  • 375 ml (1½ c) flour

PIE

  • 300 g frozen blueberries
  • 30 ml (3 T) icing sugar
  • 3 egg whites
  • 250 ml (1 c) castor sugar
  • 5 ml (1 t) vanilla essence
  • 50 g pistachios, finely chopped

Preheat oven to 180 °C. Grease a 20 cm spring form tart pan.

1. Pastry Cream together the butter and brown sugar until fluffy. Add the flour gradually and mix until crumbly.

2. Press the dough into the prepared pan and bake for 10 minutes until golden brown.

3. Pie Place the berries in a pot with 45 ml (3 T) water over medium heat until defrosted. Press the defrosted berries through a sieve. Add the icing sugar to the berry juice and mix well.

4. Place the egg whites in a bowl and whisk until soft peaks form. Place over a pot of simmering water and continue whisking and adding the castor sugar a spoon at a time, until thick and glossy. Fold in the vanilla. Swirl in 15 ml of the berry mixture.

5. Pile the mixture onto the cooled pastry case, scatter with pistachios and drizzle over more berry mixture.

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