Blackberry Bottom Lime Meringue Pie

Blackberry Bottom Lime Meringue Pie


1½ cups shortbread cookie crumbs (about 30 cookies)
3 tablespoons Dierbergs butter, melted
2 tablespoons Dierbergs sugar
⅓ cup seedless blackberry jam

1 cup Dierbergs sugar
1 tablespoon cornstarch
2 teaspoons grated lime peel
½ cup fresh lime juice
½ cup Dierbergs butter, cut into pieces
4 large Dierbergs eggs
1 drop green food color (optional)

4 large Dierbergs egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup Dierbergs sugar

Fresh blackberries


FOR CRUST  In medium bowl, combine all crust ingredients except jam until evenly moistened. Press mixture firmly into bottom and up sides of 9-inch glass pie plate.

Bake in 350°F. oven until light golden brown, about 8 to 10 minutes.

Cool completely on wire rack.

Place jam in 1-cup glass measure. Microwave high 15 to 20 seconds to soften but not melt. Carefully spread jam evenly over cooled crust; set aside.

FOR FILLING  In large microwave-safe bowl, whisk sugar and cornstarch until well mixed. Whisk in lime juice; add butter. Microwave high 5 to 6 minutes, stirring halfway through, until mixture thickens and starts to bubble.

In medium bowl, whisk eggs until well blended; slowly whisk in some of the hot lime juice mixture. Whisk egg mixture back into hot lime juice mixture.

Whisk in lime peel. Microwave high until mixture thickens and coats back of spoon, about 1 minute. Stir in food color.

Pour into cooled crust.

FOR MERINGUE  In large mixer bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.

Beating constantly, slowly add sugar 1 tablespoon at a time until stiff and glossy.

Spoon meringue over hot filling, leaving 1-inch border to expose some of filling; swirl with back of spoon.

Bake in 350°F. oven until set and lightly browned, about 10 to 12 minutes.

Cool completely on wire rack. Chill 2 to 6 hours.

Just before serving, cut into wedges, dipping knife in cold water before each cut. Garnish with blackberries.


Pie is best served the day it’s made. Tent leftovers loosely with foil and refrigerate.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 538
Cholesterol: 141 mg
Fat: 26 g
Sodium: 207 mg
Carbohydrates: 72 g
Protein: 7 g
Fiber: 1 g