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


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


to assemble:

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.

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Participated in the
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