Blueberry Cream Pie

Name: Blueberry Cream Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Global
Ingredients: 946 milliliters fresh blueberries; 2 egg whites; 2 egg yolks; 1 Tbsp all-purpose flour; 1 Tbsp lemon juice; 59 milliliters milk; 1 Tbsp quick-cooking tapioca; 1 pinch salt; 1 Tbsp white sugar

Blueberry Cream Pie is a vegetarian dessert. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 2g of protein, 1g of fat, and a total of 84 calories. If you have blueberries, egg whites, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.

Ingredients you will need

Pie Dough

Equipment you will use

Pie Form

Oven

In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Bowl

Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes.

Ingredients you will need

Sugar

Egg Yolk

Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.

Ingredients you will need

Blueberries

Lemon Juice

Egg Whites

Tapioca

Milk

Salt

Equipment you will use

Bowl

Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking.

Ingredients you will need

Unbaked Pie Crust