Frozen Blackberry-Lemon Chiffon Pie

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

• Ready In: 9 hrs 30 mins
• Serves: 12
• Yields: 1 pie

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)

Directions

1. 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.
2. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
3. 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.