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Frozen Blackberry-Lemon Chiffon Pie

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 12 servings
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

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)

Nutrition Information

  • calories 166
  • caloriesfromfat 22 %
  • fat 4.1 g
  • satfat 2 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 2.6 g
  • carbohydrate 30.9 g
  • fiber 2.2 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 153 mg
  • calcium 18 mg

How to Make It

  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.