Since I could never find a Mai Tai recipe that met my standards, I created my own. The flavor of the rum is a key component in many Mai Tai recipes. Anyone can enjoy this cocktail as a virgin, and it’s simple to add a little rum to shake up the gathering.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 -8×12 inch dish |
Ingredients
- ½ cup softened butter
- 26 saltine crackers, crushed
- ½ cup chopped walnuts
- 4 large egg whites
- 1 cup white sugar
- 1 teaspoon cream of tartar
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 (21 ounce) can blueberry pie filling
- 1 teaspoon lemon juice
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8×12 inch baking dish.
- With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
- Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
- Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners’ sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 156 mg |
| Sugars | 37 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
made it for the family. Everyone loved it!
Seems as though there is problem with this recipe, I made it an customized it for 8 servings, it turned out very good, so then I made it for 12 as originally printed and it seems so though the pan size should change to 9×13, I put in the 8×12 as stated, the meringue was so high that it seemed hard to put on the blueberries and the whipped cream. Something is just not correct with this recipe. First pan was very good.
8.18.10 … https://www.allrecipes.com/recipe/130669/blueberry-dessert/ … First review! Notsogood. Not bad, just not worth making. It looked pretty. Blueberries sandwiched between white. The meringue became rubbery once topped. The crust was okay. It didn’t become crisp or too much different than it was to start with. Too many dishes, too much time, too ho-hum to make this again. Maybe it’s one of those recipes kids like more than adults.