Best Frozen Blackberry Lemon Chiffon Pie Recipes

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FROZEN BLACKBERRY-LEMON CHIFFON PIE



Frozen Blackberry-Lemon Chiffon Pie image

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

Provided by nortocbaking101

Categories     Pie

Time 9h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.

Nutrition Facts : Calories 166.1, Fat 4.2, SaturatedFat 2, Cholesterol 7.8, Sodium 144.1, Carbohydrate 30.8, Fiber 2.2, Sugar 24.1, Protein 2.5

FROZEN BLACKBERRY-LEMON CHIFFON PIE



Frozen Blackberry-Lemon Chiffon Pie image

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Provided by @MakeItYours

Number Of Ingredients 12

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)

Steps:

  • 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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