Berry, Coconut and Meringue Pie

Name: Berry, Coconut and Meringue Pie
Total time: 45 min
Yield: 8 servings
Ingredients: 1 whole All-Purpose Crust, Coconut Variation; 4 cups wild blueberries; ½ cup dark brown sugar; 3 tablespoons cornstarch; ½ teaspoon lime zest; 2 tablespoons lime juice; ¼ teaspoons salt; 2 teaspoons unsalted butter; 4 large egg whites; ¼ teaspoon cream of tartar; 6 tablespoons granulated sugar; 2 tablespoons sweetened coconut flakes

A delightful combination of wild blueberries and coconut topped with a fluffy meringue. This pie features a coconut crust filled with lime-scented blueberries and crowned with a golden-brown meringue sprinkled with coconut flakes.

8 servings

45 min

Published October 4, 2025

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Ingredients

•1 whole All-Purpose Crust, Coconut Variation
•4 cups wild blueberries
•½ cup dark brown sugar
•3 tablespoons cornstarch
•½ teaspoon lime zest
•2 tablespoons lime juice
•¼ teaspoons salt
•2 teaspoons unsalted butter
•4 large egg whites
•¼ teaspoon cream of tartar
•6 tablespoons granulated sugar
•2 tablespoons sweetened coconut flakes

Cooking Instructions

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.
45 min