Introduction: Blackberry Chiffon Pie
This Blackberry Chiffon Pie is light and airy with a nice graham cracker crust. I like that the base is made out of egg whites. This recipe can also be found on gardengirlrecipes.com.
for the crust:
6 ounces graham crackers, processed in the food processer to crumbs
4 tablespoons unsalted butter (½ stick), melted
for the chiffon filling:
2 tablespoons water
1½ teaspoons unflavored gelatin
1 pound blackberries
½ cup granulated sugar
1 teaspoon packed, finely grated lime zest (from about 1 medium lime)
1 tablespoon freshly squeezed lime juice
1/8 teaspoon fine salt
3 large egg whites, at room temperature
1½ cups cold heavy cream
1 tablespoon granulated sugar
Step 1: Mix Crust
Combine graham cracker crumbs and the melted butter in a bowl until evenly combined.
Step 2: Form & Bake Crust
Pour the crumb mixture into a 9-inch pie plate and press evenly into the bottom and up the sides. Bake in a preheated oven at 325°F for 10 minutes. Remove the pie plate and let cool.
Step 3: Prepare Gelatin
In a small bowl, combine the water and gelatin.
Step 4: Prepare Blackberries
In a medium saucepan, combine the blackberries, ¼ cup of the sugar, the zest, juice, and salt. Mash the berries completely to release their juices and bring to a rapid simmer over medium-high heat. Reduce the heat to medium low and simmer for about 10 minutes.
Step 5: Strain Syrup
Place the blackberry mixture through a fine-mesh strainer over a bowl. Using a rubber spatula, push on the blackberry solids until all of the liquid has been extracted; discard the contents of the strainer.
Step 6: Combine Syrup and Gelatin Mixture
Whisk the gelatin mixture into the blackberry mixture until dissolved and smooth. Set aside to cool to room temperature.
Step 7: Prepare Egg Whites
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minute. With the mixer still on high speed, slowly add the remaining ¼ cup of sugar and continue whisking until stiff, glossy peaks form, about 30 seconds total.
Step 8: Add Blackberry Gelatin Mixture
Add the blackberry-gelatin mixture. Combine until there are no streaks or lumps.
Step 9: Prepare Chiffon Filling
Transfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour.
Step 10: Prepare Whipped Cream
Add the cream and sugar to the bowl of a stand mixer and whisk on high speed until medium peaks form, about 1 to 2 minutes. (You can use a hand whisk and a large chilled bowl, as well. Whisk for about 3 to 4 minutes.)
Step 11: Assemble
Spread the whipped cream evenly over the pie. Serve immediately.