If you think that title is a mouthful, wait until you try the pie. This is truly a summer pie and if you can get freshly picked raspberries, then every bite will taste of summer.
I won't lie to you. This is a pie for those with some patience. Straining the seeds from the raspberry mixture will take some time (my sous chef agreed to help) and then the whole pie has to freeze overnight. But trust me, the effort is worth the results!
Before I post the recipe, I'd like to thank all of you who purchased and spread the word about PIES AND PREJUDICE. I really appreciate your support.
Charmed Frozen Raspberry Lemon Chiffon Pie
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1/4 cup fresh lemon juice (about 4 large lemons)
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
6 tablespoons water
3 cups raspberries
Mint sprigs for garnish (optional)
Combine first 3 ingredients in a bowl; toss with a fork until moist or pulse in bowl of food processor. Press into bottom and up sides of a 9-inch springform pan coated with butter.
Combine 3 cups raspberries 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 raspberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight.
Which fresh berries have been calling your name this summer?