Berry, Coconut and Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fork up a slice of this pie on days before and after a tough workout: Anti-inflammatories in blueberries can help ease muscle pain. Ingredients:
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 |
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.
2. Per serving (per slice): 272 calories, 9 g fat, 4 g saturated, 44 g carbohydrates, 2 g fiber, 5 g protein Nutritional analysis provided by Self
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