Frozen Blackberry-Lemon Chiffon Pie

Frozen Blackberry-Lemon Chiffon Pie

From Cooking Light

Serves 12

1 1/2 C graham cracker crumbs (about 12 cookie sheets)
3 T butter, melted
2 T 2% reduced-fat milk
Cooking Spray
3 C blackberries
1/4 C fresh lemon juice
1/4 t salt
4 large egg whites
1 C plus 2 T sugar
6 T water
Fresh blackberries (optional)
Fresh mint sprigs (optional)

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 F. 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.

**Notes from Em**
Keep in mind that this is a chiffon pie. Personally I wasn't expecting it to be as amazingly light as it was. And just a heads up that it melts very quickly, so serve and eat fast! I also got 16 servings out of this, and they were still adequately sized.