Dessert: Berry, Coconut and Meringue Pie

Recipe by Zoe Singer Fork up a slice of this pie on days before and after a tough workout: Anti-inflammatories in blueberries can help ease muscle pain.

Ingredients

1 All-Purpose Crust, Coconut Variation
4 cups (2 pints) wild blueberries, thawed if frozen
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/4 teaspoons salt
2 teaspoons unsalted butter
4 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
2 tablespoons sweetened coconut flakes

Instructions

Heat oven to 350 °F. In a bowl, toss blueberries with brown sugar, cornstarch, zest, juice and salt; add to pie pan with crust; dot with butter. Place pie on a baking sheet. Bake on lowest rack until crust is golden, 30 minutes. Ten minutes before pie is done, make meringue: In a mixer, whisk egg whites and cream of tartar until very foamy. Gradually beat in granulated sugar until firm peaks form, 8 minutes. Remove pie from oven; spread meringue on top of hot pie; sprinkle with coconut. Return to oven; bake until meringue is browned, 15 minutes.