Blackberry Chiffon Pie Recipe

Name: Blackberry Chiffon Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Graham cracker crumbs; 1/4 c. Sugar; 1/2 c. Butter or possibly margarine melted; 1/4 c. Blackberry juice or possibly water; 1 env Unflavored gelatin plus; 1 tsp Unflavored gelatin; 2/3 c. Sugar divided; 8 x Plums divided (or possibly 4 Fresh California peaches, divided); 1 c. Fresh Blackberries crushed; 1 c. Lowfat plain yogurt; 3 x Egg whites; 1/4 tsp Cream of tartar

Servings: persons

2 c. Graham cracker crumbs
1/4 c. Sugar
1/2 c. Butter or possibly margarine melted
1/4 c. Blackberry juice or possibly water
1 env Unflavored gelatin plus
1 tsp Unflavored gelatin
2/3 c. Sugar divided
8 x Plums divided (or possibly 4 Fresh California peaches, divided)
1 c. Fresh Blackberries crushed
1 c. Lowfat plain yogurt
3 x Egg whites
1/4 tsp Cream of tartar

1
For Crust: Preheat oven to 375 degrees.
2
In lightly greased 10-inch pie plate, combine all crust ingredients.
3
Press proportionately on bottom and up side.
4
Bake 5 min; cold.
5
For Filling: In medium saucepan, combine juice and gelatin; let stand 5 min.
6
Add in 1/3 c. sugar and heat over medium heat, stirring to dissolve gelatin.
7
In blender or possibly food processor, puree 6 plums or possibly 3 peaches.
8
Add in puree and Blackberries to gelatin mix.
9
Chill till mix begins to set, about 1 hour.
10
Stir yogurt into fruit mix.
11
In large bowl, beat egg whites till frothy.
12
Gradually add in cream of tartar and remaining 1/2 c. sugar and beat till stiff peaks form.
13
Gently fold egg whites into fruit mix so as not to reduce volume.
14
Spoon into crust.
15
Chill 4 hrs or possibly overnight.
16
Thinly slice remaining 2 plums or possibly 1 peach and garnish top of pie.
17
This recipe serves 10.
18
Comments: This pie bakes for only 5 min.
19
SUMMER FARE

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. Graham cracker crumbs, 1/4 c. Sugar, 1/2 c. Butter or possibly margarine melted, 1/4 c. Blackberry juice or possibly water, and more.

Yes, Blackberry Chiffon Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!