Frozen Blackberry Lemon Chiffon Pie Recipes

FROSTY LEMON CHIFFON PIE

Frosty Lemon Chiffon Pie image

Provided by Sandra Lee

Categories dessert

Time 12m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten* (See Disclaimer)
1/2 cup sugar

Steps:

In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack.

FROZEN BLACKBERRY-LEMON CHIFFON PIE

Frozen Blackberry-Lemon Chiffon Pie image

I made this recipe for a summer BBQ and there were no leftovers. I have also made this using 3 cups strawberries as well.

Provided by nortocbaking101

Categories Pie

Time 9h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups graham cracker crumbs (about 12 cookie sheets)
3 tablespoons butter, melted
2 tablespoons 2% low-fat milk
cooking spray
3 cups blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup sugar
2 tablespoons sugar
6 tablespoons water
fresh blackberries (optional)
fresh mint sprig (optional)

Steps:

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°. 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.

Nutrition Facts : Calories 166.1, Fat 4.2, SaturatedFat 2, Cholesterol 7.8, Sodium 144.1, Carbohydrate 30.8, Fiber 2.2, Sugar 24.1, Protein 2.5

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