Frozen Blackberry-Lemon Chiffon Pie |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 10 |
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I made this recipe for a summer BBQ and there were no leftovers. I have also made this using 3 cups strawberries as well. Ingredients:
1 1/2 cups graham cracker crumbs (about 12 cookie sheets) |
3 tablespoons butter, melted |
2 tablespoons 2% low-fat milk |
cooking spray |
3 cups blackberries |
1/4 cup fresh lemon juice |
1/4 teaspoon salt |
4 large egg whites |
1 cup sugar |
2 tablespoons sugar |
6 tablespoons water |
fresh blackberries (optional) |
fresh mint sprig (optional) |
Directions:
1. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
3. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.
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