This was my first attempt at a chiffon pie, and I found the directions very clear and easy to follow. I took this to a party and my friends all loved it - though with the syrup and egg whites I found it a bit too sweet myself. It is hard to take anywhere as it melts very quickly, so best to serve at home.
Frozen Blackberry-Lemon Chiffon Pie
TeresaMichelsen Posted: 09/11/09
Kristing Posted: 10/14/09
This was beautiful and so delicious! Perfect for a special occasion and easy to make. We're going to try the lemon cream on top recommended below next time.
liz581 Posted: 03/26/10
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.
ShrinkingSweets Posted: 11/17/09
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.
Rae418 Posted: 08/07/10
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.
serentiy4904 Posted: 02/11/10
So.. this may sound a little crazy, but I topped the whole thing with my left over mint-chocolate girl scout cookies--HEAVEN!
SarahBE Posted: 08/22/10
This is a very tasty pie! Just make sure you have a candy thermometer handy.
shelbell78 Posted: 07/27/10
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!)
jmeleeS Posted: 07/24/12
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!