Thunder Pie
Prepare to be swept away by the electrifying flavors of Thunder Pie, a truly unforgettable dessert that will light up your taste buds with every bite. This dazzling treat begins with a buttery graham cracker crust, perfectly crisped to cradle a vibrant blueberry-lemon filling that strikes the perfect balance of tartness and sweetness. Topped with a billowy, golden-toasted meringue that’s as light as a cloud, Thunder Pie is a show-stopping combination of creamy, tangy, and airy textures. With its fresh summer flavors, this pie is not only a feast for the palate but also a stunning centerpiece for any gathering. Whether you’re hosting a dinner party or simply indulging in a slice on a quiet afternoon, this 30-minute prep wonder is sure to steal the spotlight.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 100 grams unsalted butter, melted
- 50 grams granulated sugar
- 300 grams blueberries
- 80 milliliters lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons cornstarch
- 3 units egg yolks
- 400 grams sweetened condensed milk
- 4 units egg whites
- 1 teaspoon cream of tartar
- 50 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch pie dish to form the crust. Bake for 8 minutes, then remove from the oven and set aside to cool.
In a small saucepan over medium heat, combine the blueberries, lemon juice, lemon zest, and cornstarch. Stir constantly until the mixture thickens and the blueberries burst. Remove from heat and let it cool slightly.
In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Fold in the cooled blueberry mixture.
Pour the filling into the prepared crust and smooth the top with a spatula. Bake for 12-15 minutes, or until the filling is set. Remove from the oven and let cool to room temperature.
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
Spread the meringue evenly over the cooled filling, swirling it decoratively with the back of a spoon.
Toast the meringue under the broiler for 1-3 minutes, watching closely to prevent burning, until it's golden and slightly crackled.
Chill the pie in the refrigerator for at least 2 hours before serving. Slice and enjoy your electrifying Thunder Pie!
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 544.3 g | 198% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 394.6 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1351 mg | 104% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
