Blackberry Chiffon Pie

This Blackberry Chiffon Pie is light and airy with a nice graham cracker crust. I like that the base is made out of egg whites. This recipe can also be found on gardengirlrecipes.com.

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Ingredients:
for the crust:

6 ounces graham crackers, processed in the food processer to crumbs

4 tablespoons unsalted butter (½ stick), melted

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for the chiffon filling:

2 tablespoons water

1½ teaspoons unflavored gelatin

1 pound blackberries

½ cup granulated sugar

1 teaspoon packed, finely grated lime zest (from about 1 medium lime)

1 tablespoon freshly squeezed lime juice

1/8 teaspoon fine salt

3 large egg whites, at room temperature

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to assemble:

1½ cups cold heavy cream

1 tablespoon granulated sugar

Combine graham cracker crumbs and the melted butter in a bowl until evenly combined.

Pour the crumb mixture into a 9-inch pie plate and press evenly into the bottom and up the sides. Bake in a preheated oven at 325°F for 10 minutes. Remove the pie plate and let cool.

In a small bowl, combine the water and gelatin.

In a medium saucepan, combine the blackberries, ¼ cup of the sugar, the zest, juice, and salt. Mash the berries completely to release their juices and bring to a rapid simmer over medium-high heat. Reduce the heat to medium low and simmer for about 10 minutes.

Place the blackberry mixture through a fine-mesh strainer over a bowl. Using a rubber spatula, push on the blackberry solids until all of the liquid has been extracted; discard the contents of the strainer.

Whisk the gelatin mixture into the blackberry mixture until dissolved and smooth. Set aside to cool to room temperature.

Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minute. With the mixer still on high speed, slowly add the remaining ¼ cup of sugar and continue whisking until stiff, glossy peaks form, about 30 seconds total.

Add the blackberry-gelatin mixture. Combine until there are no streaks or lumps.

Transfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour.

Add the cream and sugar to the bowl of a stand mixer and whisk on high speed until medium peaks form, about 1 to 2 minutes. (You can use a hand whisk and a large chilled bowl, as well. Whisk for about 3 to 4 minutes.)

Spread the whipped cream evenly over the pie. Serve immediately.