Frozen Blackberry-Lemon Chiffon Pie

Name: Frozen Blackberry-Lemon Chiffon Pie
Prep time: 30 min
Cook time: 9 h
Total time: 9 h 30 min
Yield: 1 pie, 12 serving(s)
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)

Submitted by nortocbaking101

"I made this recipe for a summer BBQ and there were no leftovers. I have also made this using 3 cups strawberries as well."

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Ready In:: 9hrs 30mins
Ingredients:: 13
Yields:: 1 pie
Serves:: 12

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

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.