Inner Chef

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Blackberry Chiffon Pie

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Blackberry Chiffon Pie                                     Makes: 1 (9″) pie


3 cups fresh blackberries

⅔ cup water

1 (.25 ounce) package unflavored gelatin

¼ cup cold water

3 egg yolks, beaten

⅔ cup white sugar

3 egg whites

¼ teaspoon cream of tartar

⅓ cup white sugar

½ cup heavy whipping cream

¼ cup fresh blackberries

Mint sprigs (optional)

1 (9 inch) prepared graham cracker crust


  1. In a medium saucepan combine 3 cups blackberries and ⅔ cup water. Simmer over low heat until blackberries are soft. Press mixture through a sieve or strainer to remove seeds and obtain blackberry pulp.
  2. Place gelatin and ¼ cup cold water in a small bowl. Set aside and allow gelatin to soften.
  3. In a medium saucepan whisk together raspberry pulp, egg yolks, and ⅔ cup sugar. Bring to a full boil, stirring constantly. Remove from heat.
  4. Add gelatin to blackberry mixture and stir until dissolved. Place pan in a cold water bath to cool completely.
  5. In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar. Add ⅓ cup sugar a little at a time, beating constantly until whites are stiff and glossy.
  6. In a separate mixing bowl, whip cream until stiff. Gently fold together with cooled blackberry mixture and meringue. Spoon mixture into graham cracker crust. Chill at least 2 hours before serving. Garnish with whole blackberries and mint sprigs.

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