Ingredients and Weight: - 1 box (9 inches) graham cracker crust mix - 2 cups frozen blueberries, thawed - 1 cup sugar - 4 egg whites
Preparation Time: - 15 minutes
Cooking Time: - 25 minutes
Difficulty Level: - 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Prepare the graham cracker crust mix according to package instructions. Pour into a 9-inch pie plate and bake for 10 minutes. Let cool. 3. In a large bowl, combine the blueberries and sugar. Mix well. 4. In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form. Gently fold the egg whites into the blueberry mixture. 5. Pour the blueberry filling into the cooled crust. Bake for 15-20 minutes, or until the meringue is lightly golden brown. 6. Let cool for at least 30 minutes before serving.
Nutritional Information: - Serving size: 1 slice - Calories: 300 - Fat: 10g - Saturated Fat: 2g - Cholesterol: 50mg - Sodium: 100mg - Carbohydrate: 45g - Fiber: 2g - Sugar: 30g - Protein: 5g
Dish Characteristics: - Sweet and tangy - Creamy and crunchy - Easy to make and serve
User Comments: - "This pie is absolutely amazing! The meringue is so light and airy, and the blueberries are bursting with flavor." - "I'm not a huge blueberry fan, but this pie converted me. It's the perfect combination of sweet and sour." - "This is the best blueberry pie I've ever had. It's so easy to make, and it always turns out perfect."
Special Precautions and Tips: - Make sure to thaw the blueberries before using them. This will help them release their juices and prevent the pie from being too dense. - If you don't have an electric mixer, you can beat the egg whites by hand. However, this will take more time and effort. - Let the pie cool for at least 30 minutes before serving. This will help the meringue to set properly.