Frozen Blackberry-Lemon Chiffon Pie

Ingredients

• 3 cups blackberries 
• 3 tablespoons butter melted
• 4 large egg whites 
• 1.5 cups graham cracker crumbs ( 12 cookie sheets)
• 0.3 cup juice of lemon fresh
• 2 tablespoons milk 2% reduced-fat
• 0.3 teaspoon salt 
• 1 cup sugar 
• 6 tablespoons water 

Equipment

• bowl
• sauce pan
• sieve
• blender
• kitchen thermometer
• springform pan

Directions

1. 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.
2. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
3. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy.
4. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 25
5. 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.
6. Let stand 5 minutes at room temperature before serving.
7. Garnish with fresh blackberries and mint, if desired.