Blackberry Chiffon Pie
This is one of my favorite pies. It’s light and airy, fruity and just the right amount of sweetness. If you’re looking for something to do with all those blackberries you picked, this is the perfect thing to make!
I’ve also made this pie with strawberries instead of blackberries with excellent results. Raspberries would work great too.
Blackberry Chiffon Pie
8 servings
adapted from Better Homes and Gardens New Cookbook
2-1/2 cups fresh blackberries, lightly rinsed and dried on paper towels
1/4 cup sugar
1 tablespoon fresh lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2/3 cup water
2 egg whites (I use Just Whites)
1/4 cup sugar
1/2 heavy whipping cream
1 prepared Graham Cracker Crust
whipped cream (optional)
1. In a mixing bowl, crush blackberries with a potato masher, pastry blender or a fork to measure 1-1/4 cups crushed berries. Do not use a food processor or blender to crush the berries. Stir in 1/4 cup sugar and the lemon juice. Set aside.
2. In a small saucepan stir together 1/4 cup sugar and the gelatin. Stir in the water. Cook and stir over low heat until the sugar and gelatin dissolve. Remove from heat and cool.
3. Stir the cooled gelatin mixture into the blackberry mixture. Chill to the consistency of corn syrup, stirring occasionally (about 1 hour). Remove from the refrigerator (gelatin mixture will continue to set).
4. If you are using Just Whites, follow the package instructions for the equivalent of two egg whites. Immediately beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight).
5. When gelatin berry mixture is partially set, the consistency of unbeaten egg whites, fold in the stiff beaten egg whites.
6. Beat the heavy whipping cream until soft peaks form. Fold whipped cream into the blackberry mixture. Chill until the mixture mounds when spooned (about 1 hour). Pile mixture into a prepared graham cracker crust.
7. Chill pie for 8 hours or until firm. Serve with additional whipped cream, if desired.