Sweet Blackberry Meringue Pie
An elegant dessert for any occasion, this blackberry meringue pie is bursting with juicy blackberries and topped with a delicate cloud of Italian meringue.
Prep Time:
20 minutes plus 3 hours for chilling
Cook Time:
21 minutes
Serves:
6 – 8
Perfect for:
Bookclub Bites
Classics
Park Picnics
Potluck Standouts
Ingredients
- 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
Directions
- PLACE 2 tablespoons water into a small bowl.
- SPRINKLE 1 envelope powdered gelatin (about 2 ½ teaspoons) over water and SET ASIDE until needed.
- PLACE 2 packages (6 ounces each) blackberries into a medium saucepan.
- ADD 3/4 cup sugar, 2 tablespoons fresh lemon juice, and 2 tablespoons water.
- COOK over medium-low heat for 2 – 3 minutes until berries start to release juices.
- CRUSH blackberries with a potato masher and continue COOKING 3 minutes longer.
- REMOVE and SET ASIDE 1/2 cup blackberry mixture for serving.
- 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).
- ADD remaining 2 packages (6 ounces each) blackberries and STIR to combine.
- ALLOW mixture to cool slightly until it begins to set.
- TRANSFER blackberry filling to a 9-inch or 10-inch graham cracker pie shell.
- CHILL pie in refrigerator until filling is set, about 3 hours.
- PLACE 3 egg whites into a mixing bowl.
- ADD 1 teaspoon vanilla extract.
- WHISK egg white mixture to stiff peaks.
- LET whipped egg whites REMAIN in mixing bowl until needed.
- PLACE remaining 3/4 cup sugar into a small saucepan.
- ADD remaining 3 tablespoons water.
- HEAT gently over low heat for 1 – 2 minutes until sugar dissolves.
- INCREASE heat to medium and COOK until temperature reaches 240°F on an instant read thermometer or candy thermometer (10 – 15 minutes).
- LET sugar mixture REMAIN hot until needed.
- WHISK egg whites again on high speed and continue WHISKING while ADDING hot sugar mixture in a slow, steady stream.
- CONTINUE WHISKING for several more minutes until meringue cools to room temperature and is thick and glossy.
- SPOON meringue over blackberry pie and SWIRL with the back of a spoon.
- BROWN meringue gently using a blowtorch or PLACE pie under a hot broiler for a few seconds.
- SERVE with reserved blackberry sauce.
