Frozen Blackberry-Lemon Chiffon Pie

Frozen Blackberry-Lemon Chiffon Pie (Adapted from CL)

1 1/2 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons milk
3 cups fresh blackberries
1/4 cup fresh lemon juice
1/4 teaspoon salt
4 large egg whites
1 cup plus 2 tablespoons sugar
6 tablespoons water

In a medium bowl, toss together crumbs, butter and milk until thoroughly combined. Press mixture into the bottom of a 9" springform pan coated with nonstick spray.

Process blackberries and lemon juice in a blender until smooth. Strain mixture through a sieve over a bowl and discard seeds and other solids left behind.

In a large mixing bowl, beat salt and egg whites on high speed until foamy.

Meanwhile, add sugar and 6 tablespoons water in a medium saucepan. Bring to a boil, reduce heat to medium (or just above) and cook, without stirring, until a thermometer registers 240 degrees. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold the strained blackberry mixture into the egg whites - pour over the graham cracker crust, smoothing the top. Cover and freeze at least 8 hours before serving.

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