Recipes Blackberry Lemon Pie (Holidays, Dessert)

Number of Servings
    • 1 1/2 cups graham cracker crumbs (about 12 cookies)
    • 3 tablespoons butter, melted
    • 2 tablespoons 2% reduced-fat milk
    • Cooking spray
    • 3 cups blackberries
    • 1/4 cup fresh lemon juice
    • 1/4 teaspoon salt
    • 4 large egg whites
    • 1 cup plus 2 tablespoons sugar
    • 6 tablespoons water
    • Fresh blackberries (optional)

Combine first three 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.

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

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.  

Nutrition Information

166 Calories, 4g Fat, 2.6g Protein, 30g Carbohydrate, 2.2g Fiber, 8mg Cholesterol, 153mg Sodium