Blueberry Custard Pie

In a large saucepan, combine ½ cup of the sugar, 3 T.
of the cornstarch, and the cinnamon.
Stir in blueberries and orange juice.
Bring to a boil over medium heat and cook, stirring until thickened (about 2 minutes).
Remove from heat and set aside.
In another large saucepan, mix together ½ cup of the sugar, 2 T.
of the cornstarch, and salt.
Stir in milk until smooth.
Cook over medium heat, stirring constantly, until thickened; continue to cook, all the while stirring, for 2 minutes more.
Remove from heat, cover, and set aside.
Separate eggs and set whites aside for now.
Stir in a small amount of the hot custard mixture into the egg yolks.
Stirring constantly, slowly add the egg yolk mixture to the saucepan containing the custard.
Bring to a simmer and cook, stirring, for 2 minutes longer.
Remove from heat, cover, and set aside.
Pour blueberry mixture into the unbaked pie shell.
Top with custard mixture.
For the meringue topping: In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition.
When done, the meringue will appear glossy and somewhat stiff and peaks will form when beaters are raised.
Spread meringue over the custard and pull up into points with a spoon; be careful to bring the meringue to the edges of the crust to seal.
Bake at 350° for 12-15 minutes or until meringue is a light golden brown.
(Watch carefully because the meringue can quickly go from perfect to dark.
)