She Strengthens

Summer’s Sweetest Pie: A Refreshing Blackberry Delight

As the sun shines bright, our taste buds crave something light, refreshing, and indulgent. Look no further! This show-stopping blackberry chiffon pie is the epitome of summer desserts. With its vibrant purple hue and airy, sweet filling, it’s sure to impress at your next gathering.

The Perfect Crust

A delicate vanilla wafer crust sets the stage for this masterpiece. Simply process the cookies into fine crumbs, mix with melted butter, and press into a 9-inch pie plate. Bake until fragrant and slightly darkened, then set aside to cool.

The Chiffon Filling

The true star of the show is the chiffon filling. By cooking down fresh blackberries with sugar, lime juice, and zest, we create a sweet and tangy syrup. Strain out the seeds, then whisk in gelatin and let it cool. Next, beat egg whites until stiff peaks form, and gently fold them into the blackberry mixture. Pour the filling into the prepared crust and refrigerate until set.

The Finishing Touches

Just before serving, whip heavy cream with sugar until medium peaks form. Spread evenly over the pie, then arrange fresh blackberries in a tight cluster in the center. Serve immediately and bask in the oohs and aahs!

Tips and Variations

For a stress-free dessert, make the pie up to 1 day ahead without the whipped cream topping. Simply cover lightly with plastic wrap and refrigerate until serving time. And remember, fresh blackberries are essential – frozen won’t yield enough juice to flavor the chiffon.

Recipe Details

Yields: 1 (9-inch) pie, or 8 to 10 servings
Difficulty: Medium
Total Time: 1 hour 10 minutes, plus at least 1 hour chilling time

Ingredients

For the crust:

• 6 ounces vanilla wafer cookies
• 4 tablespoons unsalted butter, melted

For the chiffon filling:

• 2 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• 1 pound fresh blackberries
• 1/2 cup granulated sugar
• 1 teaspoon packed, finely grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/8 teaspoon fine salt
• 3 large egg whites, at room temperature

To assemble:

• 1 1/2 cups cold heavy cream
• 1 tablespoon granulated sugar
• 2 ounces fresh blackberries