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Blackberry Meringue Pie
Blackberry Meringue Pie
Blackberry Meringue Pie

Description

An elegant dessert for any occasion, this blackberry meringue pie is bursting with juicy blackberries and topped with a delicate cloud of Italian meringue.

  • 7 Teaspoons water, divided
  • 1 envelope powdered gelatin (about 2 ½ teaspoons)
  • 4 Packages packages (6 ounces each) Driscoll’s Blackberries, divided
  • 1 1/2 Cups sugar, divided
  • 2 Tablespoons fresh lemon juice
  • 1 purchased 9-inch or 10-inch graham cracker pie crust
  • 3 egg whites
  • 1 Tsp. vanilla extract
  1. PLACE 2 tablespoons water into a small bowl.
  2. SPRINKLE 1 envelope powdered gelatin (about 2 ½ teaspoons) over water and SET ASIDE until needed.
  3. PLACE 2 packages (6 ounces each) blackberries into a medium saucepan.
  4. ADD 3/4 cup sugar, 2 tablespoons fresh lemon juice, and 2 tablespoons water.
  5. COOK over medium-low heat for 2 – 3 minutes until berries start to release juices.
  6. CRUSH blackberries with a potato masher and continue COOKING 3 minutes longer.
  7. REMOVE and SET ASIDE 1/2 cup blackberry mixture for serving.
  8. ADD bloomed gelatin to larger portion of blackberry mixture and STIR to combine (bloomed gelatin can be gently warmed at low power in a microwave if necessary).
  9. ADD remaining 2 packages (6 ounces each) blackberries and STIR to combine.
  10. ALLOW mixture to cool slightly until it begins to set.
  11. TRANSFER blackberry filling to a 9-inch or 10-inch graham cracker pie shell.
  12. CHILL pie in refrigerator until filling is set, about 3 hours.
  13. PLACE 3 egg whites into a mixing bowl.
  14. ADD 1 teaspoon vanilla extract.
  15. WHISK egg white mixture to stiff peaks.
  16. LET whipped egg whites REMAIN in mixing bowl until needed.
  17. PLACE remaining 3/4 cup sugar into a small saucepan.
  18. ADD remaining 3 tablespoons water.
  19. HEAT gently over low heat for 1 – 2 minutes until sugar dissolves.
  20. INCREASE heat to medium and COOK until temperature reaches 240°F on an instant read thermometer or candy thermometer (10 – 15 minutes).
  21. LET sugar mixture REMAIN hot until needed.
  22. WHISK egg whites again on high speed and continue WHISKING while ADDING hot sugar mixture in a slow, steady stream.
  23. CONTINUE WHISKING for several more minutes until meringue cools to room temperature and is thick and glossy.
  24. SPOON meringue over blackberry pie and SWIRL with the back of a spoon.
  25. BROWN meringue gently using a blowtorch or PLACE pie under a hot broiler for a few seconds.
  26. SERVE with reserved blackberry sauce.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g