Frozen Blackberry-Lemon Chiffon Pie

By VegasBartender

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Bruce Weinstein, Cooking Light

MAY 2007

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
• 3 tablespoons butter, melted
• 2 tablespoons 2% reduced-fat milk
• Cooking spray
• 3 cups blackberries
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 4 large egg whites
• 1 cup plus 2 tablespoons sugar
• 6 tablespoons water
• Fresh blackberries (optional)
• Fresh mint sprigs (optional)

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 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.

Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

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.