Lemon-Blueberry Chiffon Pie
- My, oh my–this is a delicious chiffon pie! Fresh berries give it even more fruity flavor.
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- 1-1/2 cups graham crackers, crushed
- 1/4 cup light brown sugar
- 5 Tbsp butter, melted and cooled
- 1 pt blueberries
- Zest from 1 lemon
- 1 Tbsp powdered gelatin
- 1/4 cup water
- 5 eggs, separated
- 1/4 tsp salt
- 1/2 cup sugar, divided
- 1 tsp vanilla
- Pinch of cream of tartar
- Whipped cream or whipped topping
- 1 Tbsp reserved berry purée (from filling)
- To prepare the crust, start by preheating the oven to 350°F.
- In a small mixing bowl, combine the graham crackers, brown sugar, and butter. In a 9" pie pan, pack the crust onto the bottom and up sides. Bake 8–10 minutes, until the crust is golden brown. Set aside to cool.
- To prepare the filling, rinse the blueberries, combine with the lemon zest, and purée in a blender or food processor. Transfer the mixture to a small sauce pot and bring it to a boil, then simmer for about 5 minutes. Remove from the heat and set aside to cool.
- Mix the gelatin with the water and set aside for about 10 minutes to bloom.
- In a double boiler, add the egg yolks, salt, half of the sugar, and vanilla. Over a simmer, stir constantly until it begins to thicken enough to coat the back of a spoon, about 5–7 minutes. Remove from the heat and stir in the gelatin while still warm, making sure it's fully incorporated with no lumps. Set aside to cool.
- In the bowl of a stand mixer with the wire whip attachment, mix the egg whites and cream of tartar, starting on low/medium speed for the first 1 or 2 minutes. Increase the speed to high and slowly add the remaining sugar. Whip until the egg whites have soft/firm peaks.
- In a large mixing bowl, add the egg yolk mixture and fold in 1/3 of the egg whites until there are no streaks (all one consistent color). Add another 1/3 of the whites while gently folding in using the same process. Fold in the berry purée, reserving about 1 Tbsp, until it becomes a smooth, even color. Fold in the final 1/3 of the egg whites. Spoon into the cooled pie crust, spreading evenly around.
- To prepare the topping and to finish the pie, fold the whip cream and reserved berry purée once or twice in a mixing bowl. Transfer to a piping bag and make about 8–10 rosettes around the outer edge of the pie. Refrigerate for at least 2–3 hours, or overnight, to allow the chiffon to set up. Cut and serve.