We're not turning on the air conditioner yet, instead we just made a pie!

The heat and humidity has been on full force the past few days and we have been yearning for something chilly to cool us off at night. A couple days ago at the market, they had some fresh blackberries that looked irresistible - they called to me and would not let me leave the store without a couple packages in my basket. I didn't have a plan for them... until I came across a recipe last night for this Frozen Blackberry-Lemon Chiffon Pie. The best part? You don't have to turn on the oven!

On the bottom of this luscious pie, a buttery graham cracker mixture is pressed down to form a thick crust. Since this sweet treat is frozen, the directions don't call to bake the crust to crisp it up. So even though I followed the directions, I think it could benefit from a quick trip through the oven next time just to give it some texture (but then you would have to turn the oven on!) The pie is simply fresh blackberries and lemon juice that are pureed until smooth and then pressed through a sieve for an ultra silky texture. To add volume and body to the blackberry puree, egg whites are whisked to firm peaks, with the puree being folded in afterwards. Again, since this is not baked, the egg whites are beaten with a slow stream of boiling sugar syrup to gently cook them - this way there is no concern with using raw egg whites. Many times, these types of pies use gelatin to hold this mixture together - however, this pie does not which is why it must remain frozen.

With a light lavender color, each bite has a burst of fruity flavors that dance on the tongue - it is very light in texture and a perfect way to end a warm spring day. Since I made this last night, Jeff actually cut a piece this afternoon for "quality control"... we were suppose to try it after dinner tonight, but I ran to get my own slice after I took a bite from his! Keep in mind, this pie will soften if left out very long and almost begin to melt - it is best served right from the freezer. Oh and the grooves/indents around the edges? I was trying to be fancy and line the sides of the springform pan with wax paper to get a smooth finish - I guess it buckled when I was filling the pan... oh well!

Recipes
Frozen Blackberry-Lemon Chiffon Pie