Frozen Blackberry-Lemon Chiffon Pie Recipe

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

Frozen Blackberry-Lemon Chiffon Pie

Frozen Blackberry-Lemon Chiffon Pie


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)


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.

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