Introduction: Blackberry Chiffon Pie

Picture of 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.

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Ingredients:
for the crust:

6 ounces graham crackers, processed in the food processer to crumbs

4 tablespoons unsalted butter (½ stick), melted

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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

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to assemble:

1½ cups cold heavy cream

1 tablespoon granulated sugar

Step 1: Mix Crust

Picture of Mix Crust

Combine graham cracker crumbs and the melted butter in a bowl until evenly combined.

Step 2: Form & Bake Crust

Picture of 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

Picture of Prepare Gelatin

In a small bowl, combine the water and gelatin.

Step 4: Prepare Blackberries

Picture of 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

Picture of 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

Picture of 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

Picture of 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

Picture of Add Blackberry Gelatin Mixture

Add the blackberry-gelatin mixture. Combine until there are no streaks or lumps.

Step 9: Prepare Chiffon Filling

Picture of 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

Picture of 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

Picture of Assemble

Spread the whipped cream evenly over the pie. Serve immediately.

Comments

marcellahella (author)2016-05-17

Voted, look too good!

Thank you so much! :)

No lie, this looks AMAZING!!!

IamGutter (author)2016-05-03

Looks delicious!!

Thank you

cookingwithbenji (author)2016-05-04

Looks really yummy and simple to make. Thank you :)

Thank you

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