Bring the heat up to medium and let the mixture come to a boil, stirring constantly. When the mixture has thickened, drop in the vanilla extract and let cool at room temperature before pouring into a pre-baked pie crust.
Next, make the meringue by first beating together the egg whites and pinch of salt in an electric mixer until stiff peaks form.
Pour in a few drops of vanilla and 3 tablespoons sugar, beat to combine everything.
Spread meringue onto the top of pie filling and bake for 15 minutes.
Nutrition Information per Serving: Total calories 340g, protein 3.7g, total fat 12g, total carbohydrates 55.6g, cholesterol 96mg, sodium 186mg
Huckleberry Lemon Meringue Pie
A combination of sweet and sour flavors of the berries and lemon create an absolutely divine huckleberry lemon meringue pie.
Serves 8
45 minutes
Ingredients:-
1 Pie Crust, blind baked
6 Eggs
1 cup fresh Lemon Juice
4 teaspoons Lemon Zest
½ cup White Sugar
½ cup Brown Sugar
¾ cup unsalted Butter, cut into cubes
¼ cup Swirl
For the Swirl:
4 half pints Huckleberries
2 cups Sugar
Juice of 3 Limes
For the Topping:
¼ cup Powdered Sugar
3 Egg Whites
Pinch of Salt
Pinch of Cream of Tartar
Directions:-
Have the oven pre-heated to 400 degrees.
Start by preparing the huckleberry swirl: heat up all ingredients of the swirl in a small saucepan and stir until the blueberries are very soft and the mixture is slightly thick with a syrup consistency.
To store the swirl, transfer into glass jars and keep refrigerated.
Next, make the pie filling by first whisking sugars, eggs, lemon juice and zest together in a large saucepan.
Heat mixture over medium heat, add butter and stir constantly. When the mixture is thick enough to cling onto the spatula or whisk, after about 15 minutes, take it off the heat.
Pour the curd mixture into the pre-baked pie crust and add the huckleberry swirl, spreading it into the curd. Cover pie with cling wrap and pop into the fridge to let the curd set.
In the meantime, prepare the meringue: set up an electric mixer and whip egg whites, cream of tartar and salt on high speed until soft peaks form.
Switch the speed setting down to medium speed and add the sugar one tablespoon at a time, until stiff peaks form.
Spoon the meringue mixture over the chilled pie filling and bake for 10 minutes until the top of the meringue has turned a golden brown color.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 549g, protein 6g, total fat 22.8g, total carbohydrates 85g, cholesterol 135mg, sodium 304mg
Maple Cream Meringue Pie
A really simple pie with maple flavored filling topped with a brown sugar meringue that is sure to satisfy.
Serves 8
45 minutes
Ingredients:-
1 Pie Crust, blind baked
1 cup Maple Syrup
1 cup Heavy Cream
3 Egg Yolks
3 tablespoons Butter
2 tablespoons Cornstarch
½ cup Water
For the Meringue:
6 tablespoons Brown Sugar
3 Egg Whites
¼ teaspoon Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Mix cornstarch and water in a small saucepan, and add syrup and cream, stir to mix well over medium heat.
Let mixture thicken before reducing the heat to low and cook for another 2 minutes, stirring all the time. Take off the heat and set aside.
Place egg yolks into a heat-proof bowl and ladle about ½ cup of the heated mixture in, stir to combine, then pour this mixture back into the pan and heat further over medium heat.
When the mixture has come to a boil, cook for 2 minutes, stirring constantly.
Remove the saucepan from heat and add butter, stir to mix butter evenly into the filling mixture and pour into pre-baked pie crust.
Next, prepare the meringue: set up an electric mixer and beat together egg whites, cream of tartar and vanilla on medium heat.
When soft peaks have formed, add the brown sugar in one tablespoon at a time, and beat on high until stiff peaks form and all the sugar has completely dissolved.
Spoon the meringue over pie filling and spread evenly on the surface.
Bake for 10-15 minutes before letting the pie rest at room temperature for 1 hour.
Before serving, chill in the fridge for at least 3 hours.
Nutrition Information per Serving: Total calories 401g, protein 4g, total fat 19g, total carbohydrates 55g, cholesterol 111mg, sodium 229mg
Key Lime Meringue Pie
Soft and fluffy meringue on top of refreshing and sour lime custard in a sweet and crunchy pie crust, truly the perfect combination!
Serves 8-10
50 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1¾ cups sweetened Condensed Milk
½ cup fresh Key Lime Juice
5 Egg Yolks
½ tablespoon Lime Zest
For the Meringue:
5 Egg Whites
¼ cup Sugar
Pinch of Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Mix together condensed milk, lime juice, egg yolks and zest, stir to thoroughly combine.
Pour filling into a pre-baked pie crust and bake for 15 minutes.
At the end of 15 minutes, take the pie out of the oven and let it cool at room temperature before popping into the fridge to chill for at least 2 hours.
In the meantime, prepare the meringue: whip egg whites in an electric mixer and add a pinch of cream of tartar.
After whipping the egg whites and cream of tartar for about 3-5 minutes, gradually pour in the sugar and beat until stiff peaks form.
Spread the meringue over the chilled pie and place under the broiler to brown the top of the meringue, removing it once the top of the meringue has turned a light brown color.
Nutrition Information per Serving: Total calories 434g, protein 10.5g, total fat 16g, total carbohydrates 64g, cholesterol 154mg, sodium 282mg
Pineapple Cream Pie
Enjoy a large slice of this delicious pie on a hot summer’s day for a refreshing treat.
Serves 8-10
45 minutes
Ingredients:-
1 Pie Crust, blind baked
2 cups Low-Fat Milk
½ cup Sugar
3 Egg Yolks, lightly beaten
2 tablespoons Cornstarch
2 tablespoons Butter
1 teaspoon Vanilla Extract
½ teaspoon Salt
For the Pineapple Layer:
1 can (20oz) crushed Pineapple
1/3 cup Sugar
¼ cup Water
2 tablespoons Butter
2 tablespoons Cornstarch
For the Meringue:
3 Egg Whites
6 tablespoons Sugar
½ teaspoon Vanilla Extract
¼ teaspoons Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Heat up sugar, cornstarch and salt in a small saucepan over medium heat.
Pour in milk and stir until all the sugar has dissolved. Once the mixture has thickened, reduce the heat to low and cook for another 2 minutes.
Take the saucepan off the heat, place the egg yolks into a heat-proof bowl and pour ½ cup of the heated mixture into the yolks, stir to mix.
Add the sugar and egg yolk mixture back into the saucepan and bring mixture to a slight boil and cook for an additional 2 minutes.
&nb
sp; Take the saucepan off the heat and add butter and vanilla, stir to combine well.
Pour filling mixture into pre-baked pie crust, set aside.
Make the pineapple layer by first mixing together sugar and cornstarch in a small saucepan, pour in water and stir until all the sugar has dissolved.
Throw in the crushed pineapples drained of its juices and bring mixture to a boil and let the mixture cook for 2 minutes.
Take the saucepan off the heat once the mixture has thickened before stirring in butter.
Spoon this pineapple mixture over the cream filling and spread evenly.
To make the meringue, whisk egg whites, cream of tartar and vanilla in an electric mixer on medium speed.
Once soft peaks form, slowly add the sugar and beat on high until stiff peaks form.
Spoon this meringue over the pineapple filling and spread evenly to seal the edges.
Bake for 15 minutes after which cool at room temperature before popping into the fridge for at least an hour before serving.
Nutrition Information per Serving: Total calories 416g, protein 6g, total fat 15.6g, total carbohydrates 66.8g, cholesterol 97mg, sodium 403mg
Rhubarb and Coconut Meringue Pie
A great way to cook the nutritious rhubarb in this delicious pie with rhubarb filling and crunchy fluffy meringue topped with flaky coconut.
Serves 8
1 hour 25 minutes
Ingredients:-
1 Coconut and Graham Cracker Pie Crust, blind baked
3 cups Rhubarb, trimmed and cut into pieces
1-1/3 cup Golden Caster Sugar
4 tablespoons Cornflour
4 Egg Yolks
2 tablespoons unsalted Butter, melted
For the Meringue:
3 Egg Whites
1½ tablespoons Desiccated Coconut
1½ cups Sugar
Directions:-
Have the oven pre-heated to 375 degrees.
Toss rhubarb with 1/3 cup of sugar, layer in a baking tray and roast for 20 minutes
Transfer the roasted rhubarb into a food processor or blender and blend until smooth.
Strain the blended rhubarb through a sieve and collect the juices, set aside.
Next, create a paste by combining the rest of the sugar with corn flour and just enough rhubarb juice.
Place the paste and the remaining rhubarb juice into a medium saucepan and let mixture come to a boil, cook for one minute, then remove from the heat immediately. If required, stir in 1 tablespoon more sugar.
In a mixing bowl, combine egg yolks and butter and add in with the heated rhubarb mixture.
Pour this curd mixture into a bowl and cover. Let the curd cool at room temperature.
Spoon the curd into the pre-baked pie crust and bake for 30 minutes or until the curd has set.
In the meantime, beat egg whites until soft peaks form before sugar one tablespoon at a time. When stiff peaks form, add coconut and give it a stir to just combine.
Spread the meringue over the rhubarb filling and pop into the oven to bake for 15 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 464g, protein 4.8g, total fat 12.6g, total carbohydrates 87g, cholesterol 113mg, sodium 210mg
Apricot Meringue Pie
A great way to cook the nutritious rhubarb in this delicious pie with rhubarb filling and crunchy fluffy meringue topped with flaky coconut.
Serves 8-10
1 hour 45 minutes
Ingredients:-
1 Pie Crust, blind baked
1 pound Apricots, cut into pieces
6 Egg Yolks
1 cup Sugar
1 cup Water
3 tablespoons fresh Lemon Juice
¼ cup + 2 tablespoons Cornstarch
2 tablespoons unsalted Butter, cut into cubes
¼ teaspoon Salt
For the Meringue:
6 Egg Whites
1 cup Sugar
¼ teaspoon Cream of Tartar
Directions:-
Blend apricots and lemon juice in a food processor or blender until pureed.
Pour the apricot mixture through a sieve to strain and collect the juice in a bowl, retaining only 1 cup of juice.
Whisk together egg yolks in a mixing bowl and set aside.
Heat up sugar, cornstarch and salt in a medium saucepan and stir until the sugar has dissolved completely, before letting the mixture come to a boil and cooking for 10 minutes to let the mixture thicken into a gel-like consistency.
Take the saucepan off the heat and remove ¼ cup of this mixture and pour into the egg yolks, stirring to combine well.
Stir in the apricot mixture into the saucepan and whisk together to mix well.
Whisk in the egg yolk mixture and bring the mixture to a boil and then reduce heat to simmer for about 7 minutes to let mixture thicken.
Take the saucepan off the heat and stir in butter.
Transfer the filling into the pre-baked crust and smoothen out.
Next, prepare the meringue: place the egg whites into a medium mixing bowl and whisk in sugar 2 tablespoons at a time, mixing well after each addition.
Set a heat-proof bowl placed on top of a medium pot, pour enough water into the pot to fill up to ½-inch up the sides and let the water come to a simmer. Transfer the sugar and egg white mixture into the bowl that is sitting on top of the pot of simmering water and stir to completely dissolve the sugar.
Return the mixture back to the mixing bowl, add cream of tartar and whip with an electric mixer for 30 seconds on low speed. Bring the speed up to medium and beat for another 30 seconds, then up to high speed to beat for yet another 30 seconds until stiff peaks form.
Spoon the meringue onto the top of the pie filling and spread evenly over the top.
With any remaining meringue, dot meringue all over the surface of the even topping with a spoon and pull each spoonful upwards to form upward twirls.
Bake the pie for 3-5 minutes until the meringue is golden brown in color.
Nutrition Information per Serving: Total calories 458g, protein 6.8g, total fat 14g, total carbohydrates 80g, cholesterol 165mg, sodium 299mg
Coconut Meringue Pie
This coconut meringue pie has a smooth and flavorful filling that is tinged with rich coconut and topped with a crunchy sweet browned meringue. Incredible!
Serves 8
1 hour 40 minutes
Ingredients:-
1 Pie Crust, blind baked
1 cup Sugar
1½ cups Sweetened Coconut
2½ cups Milk
4 Egg Yolks
5 tablespoons Flour
2 tablespoons Butter
1 teaspoon Vanilla Extract
For the Meringue:
4 Egg Whites
½ cup Sweetened Coconut
¼ cup Sugar
½ teaspoon Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Heat up sugar, flour, milk and yolks in a large saucepan and cook, stirring all the time, until the sugar has completely dissolved.
Cook mixture on medium heat for about 10-12 minutes to thicken the filling mixture.
Take the saucepan off the heat and stir in vanilla, butter and coconut, set aside.
Next, make the meringue by first setting up an electric mixer with the wire whisk attachment. Add the egg whites and cream of tartar in a mixing bowl and beat on medium speed until soft peaks have formed.
Add sugar in 1 tablespoon at a time and beat further until shiny stiff peaks form.
Assemble the pie by pouring the filling into the pre-baked pie crust and then dollop the meringue onto the surface of the filling and spread out evenly.
Garnish with coconut flakes and pop into the oven to bake for 10-15 minutes.
Let the pie chill in the fridge for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 454g, protein 8g, total fat 20
.9g, total carbohydrates 61.9g, cholesterol 119mg, sodium 252mg
Baked Alaska Ice-Cream Pie
A refreshing take on a classic dessert, the Baked Alaska, this ice-cream pie is great for hot summer days when the sun is out in full force and you are torn between having a pie or ice-cream, have ice-cream in a pie!
Serves 8
30 minutes
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
1 pint Strawberry Ice Cream
For the Meringue:
4 Egg Whites
1-1/3 cups Sugar
1 teaspoon Vanilla Extract
Directions:-
With an ice-cream scoop, fill the pre-baked pie crust with the strawberry ice-cream and shape it so that right in the center of the pie, a small mound rises up.
Beat egg whites and sugar by hand in a mixing bowl.
Next, set a pot filled with 2 inches of water and let it come to a simmer. Place the bowl with the egg whites and sugar on top to rest on the pot with the simmering water.
Whisking continuously, let the mixture come to 150-160 degrees after which, using oven mitts, move the mixing bowl to an electric mixer and whisk the mixture until stiff peaks form, about 8 minutes.
Pour in the vanilla extract and beat for another 30 seconds.
Spoon the meringue onto the top of the ice-cream and use a kitchen torch to lightly brown the meringue.
Serve the ice-cream pie immediately or pop into the freezer to enjoy later.
Nutrition Information per Serving: Total calories 324g, protein 4g, total fat 11g, total carbohydrates 53g, cholesterol 16mg, sodium 216mg
PIE Page 16