Blackberry Chiffon Pie Recipe

• 2 c. Graham cracker crumbs
• 1/4 c. Sugar
• 1/2 c. Butter or possibly margarine melted
• 1/4 c. Blackberry juice or possibly water
• 1 env Unflavored gelatin plus
• 1 tsp Unflavored gelatin
• 2/3 c. Sugar divided
• 8 x Plums divided (or possibly 4 Fresh California peaches, divided)
• 1 c. Fresh Blackberries crushed
• 1 c. Lowfat plain yogurt
• 3 x Egg whites
• 1/4 tsp Cream of tartar

1. For Crust: Preheat oven to 375 degrees.
2. In lightly greased 10-inch pie plate, combine all crust ingredients.
3. Press proportionately on bottom and up side.
4. Bake 5 min; cold.
5. For Filling: In medium saucepan, combine juice and gelatin; let stand 5 min.
6. Add in 1/3 c. sugar and heat over medium heat, stirring to dissolve gelatin.
7. In blender or possibly food processor, puree 6 plums or possibly 3 peaches.
8. Add in puree and Blackberries to gelatin mix.
9. Chill till mix begins to set, about 1 hour.
10. Stir yogurt into fruit mix.
11. In large bowl, beat egg whites till frothy.
12. Gradually add in cream of tartar and remaining 1/2 c. sugar and beat till stiff peaks form.
13. Gently fold egg whites into fruit mix so as not to reduce volume.
14. Spoon into crust.
15. Chill 4 hrs or possibly overnight.
16. Thinly slice remaining 2 plums or possibly 1 peach and garnish top of pie.
17. This recipe serves 10.
18. Comments: This pie bakes for only 5 min.
19. SUMMER FARE

graham cracker crumbs, sugar, butter, blackberry juice, unflavored gelatin, sugar, fresh california peaches, fresh blackberries, yogurt, egg whites, cream of tartar

Taken from cookeatshare.com/recipes/blackberry-chiffon-pie-86281 (may not work)