Frozen Blackberry Lemon Chiffon Pie Recipes

FROZEN BLACKBERRY-LEMON CHIFFON PIE

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.

BLACKBERRY CHIFFON PIE RECIPE - (4.2/5)

Steps:

• For the crust: Heat the oven to 325°F and arrange a rack in the middle. Place the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3/4 cups). Stop the motor, add the melted butter, and pulse until combined, about 5 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash the cookies into fine uniform crumbs, then transfer to a medium bowl, add the melted butter, and mix until evenly combined.) Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a measuring cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant and slightly darkened in color, about 10 minutes. Remove the pie plate to a wire rack and set aside to cool. Meanwhile, make the chiffon filling. For the chiffon filling: Place the water in a small bowl and sprinkle the gelatin evenly over the surface; set aside. Place the blackberries, 1/4 cup of the sugar, the zest, juice, and salt in a medium saucepan and stir to coat the blackberries in sugar. Mash the berries completely with a potato masher to release their juices, then bring to a rapid simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are soft and falling apart and the liquid has thickened slightly, about 10 minutes. Meanwhile, place a fine-mesh strainer over a large bowl; set aside. Pour the blackberry mixture through the strainer. Using a rubber spatula, push on the blackberry solids and scrape the underside of the strainer until all of the liquid has been extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the blackberry mixture until dissolved and smooth. Set aside to cool to room temperature, about 20 minutes. 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 1/4 cup of sugar and continue whisking until stiff, glossy peaks form, about 30 seconds total. Rewhisk the blackberry-gelatin mixture, add half of the beaten egg whites to the bowl, and whisk until just combined. Add the remaining egg whites and gently stir with a rubber spatula until just combined and no streaks or lumps of egg white remain. Transfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour. (If refrigerating overnight, cover lightly with plastic wrap once the chiffon filling is set.) To assemble: When ready to serve, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream and sugar to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.) Spread the whipped cream evenly over the pie, arrange the blackberries stem-side down in a tight cluster in the center of the pie, and serve immediately.

FRUIT CHIFFON PIE

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
• Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
• Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
• The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

LEMON-BLACKBERRY PIE

Steps:

• Prepare crust--in medium bowl, stir together flour, sugar, and salt; using a pastry blender, cut in cold butter until pieces are pea size.
• Sprinkle 1 tablespoon cold water over par of the flour mixture; toss gently with a fork; push moistened dough to side of bowl; repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened; shape into a ball.
• Preheat oven to 400°.
• Roll out dough on a lightly floured surface into a 12-inch circle; transfer dough to a 9-inch pie plate; fit pastry to plate without stretching it.
• Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry; crimp edges as desired.
• Prick bottom and sides of pastry with a fork; line pastry with a double thickness of foil; bake for 8 minutes.
• Remove foil; bake for 5-6 minutes more or until pastry is golden; cool on wire rack.
• Decrease oven temperature to 350°.
• In a big bowl, combine eggs, egg whites, sugar, and lemon juice; beat with an electric mixer on medium to high speed until thick and lemon colored.
• Stir in melted butter and lemon peel.
• Place blackberries in bottom of baked pastry shell.
• Pour lemon mixture over blackberries.
• Bake about 30 minutes or until lemon mixture is set; (cover pie crust edges with foil if concerned about overbrowning); cool on wire rack.