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!
Frozen Blackberry-Lemon Chiffon Pie
Photo: Randy Mayor; Styling: Leigh Ann Ross
Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.
Yield: 12 servings
More From Cooking Light
Amount per serving
- Calories: 166
- Calories from fat: 22%
- Fat: 4.1g
- Saturated fat: 2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.6g
- Protein: 2.6g
- Carbohydrate: 30.9g
- Fiber: 2.2g
- Cholesterol: 8mg
- Iron: 0.6mg
- Sodium: 153mg
- Calcium: 18mg
- 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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Frozen Blackberry-Lemon Chiffon Pie Recipe at a Glance