1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
3 tablespoons butter, melted
2 tablespoons 2% reduced-fat milk
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)
How to Make It
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.
I love this pie! It is so refreshing and strikes the perfect balance between sweet and tart I would recommend to NOT store it in the freezer though. After the initial set time, move the pie to the fridge so you can cut slices and just keep the whole thing wrapped / covered for leftovers. If you use a springform pan as recommended, the pie juices could potentially drip out into your freezer - to combat this mess, I would recommend not using a springform pan or wrapping the bottom in foil while setting. It's best with fresh berries, but frozen works well too. I have made this pie a few times and the best iteration was a blend of fresh blackberries, strawberries and blueberries - I had some berries in the fridge at the end of the week tending just slightly to overripe, so I thought of this recipe, and tossed them all in at the blending stage - perfection! This is a great ending to any summer meal - a recipe I will make / keep on hand again and again; Enjoy!
As far as taste (YUM!!!) & raves go - this recipe should receive 5 stars. The 4 star rating is only due to the fact that it was a bit more time consuming than expected. Also, I don't know if I had exceptionally juicy blackberries or if I worked too hard at straining out ALL of the juice, but during the freezing process, a bunch of juice dripped out all over my freezer. Thank goodness it did not seem to affect the taste or consistency at all.
I rate the taste 5 stars - especially with the lemon cream (lemon pudding & cool whip) - outstanding. however, i couldn't get the egg white/hot sugar to whip to stiff peaks?? I spent 45 minutes w/a hand mixer & got a runny sour cream consistency. what did i do wrong? I've gotten stiff peaks before w/egg whites (but never tried the hot sugar) - promise, I'm normally a great baker/cook! It's driving me nuts that I tried *twice* & couldn't get it to work either time! Straining the blackberries is time consuming-regardless of the whipping problem, not sure how often I would make this just b/c of the amount of effort it takes. But it IS very tasty, lots of compliments. (I ended up mixing my blackberry puree w/cool whip & topped w/lemon cream - texture of berry part wasn't so great, but tasted lovely!)
This was really quite good, and an amazing desert for the calories. I might have pulled the syrup off the stove 10 degrees too early so it crystallized a bit, but was not a disaster. I'm curious to try this recipe with chocolate for a low-fat chocolate desert--anyone try that? Next time I will make with frozen mixed berries.
I was nervous when I started making this recipe. I was sure that it would be hard, but it really wasn't. Plus, it is so very delicous. I served this to a dinner party of 12 ladies and they all loved it. I'll be making this again and trying different fruits. Very good.
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