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Fresh blackberries have an eye-catching purple hue and a deep berry sweetness that make for stunning desserts. In this chiffon pie recipe, blackberries are smashed to release their juices and then cooked with sugar, lime juice, and zest to add tang and sweetness. The blackberry seeds are strained out of the syrup, which is folded together with beaten egg whites and gelatin to create a chiffon filling. That fluffy filling is piled into an easy vanilla wafer crust and chilled. Topped with whipped cream and fresh berries, this berry pie is the perfect make-ahead dessert for your next summer get-together.
Game plan: The pie can be made up to 1 day ahead without the whipped cream topping. After the filling is set, cover the pie lightly with plastic wrap and keep it refrigerated. Just before serving, make the whipped cream topping and garnish with the blackberries.
Do not substitute frozen blackberries for fresh in this recipe—they won’t yield enough juice to flavor the chiffon.
This recipe was featured as part of our Cool and Airy Summer Fruit Pies.
For the chiffon filling:
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