Best 6 Frozen Blackberry Lemon Chiffon Pie Recipes

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Frozen blackberry lemon chiffon pie is a refreshing and delicious summer dessert that is perfect for any occasion. Whether you're serving it for a backyard barbecue or a special dinner party, this pie is sure to be a hit. With its creamy lemon filling, tart blackberries, and graham cracker crust, this pie is the perfect blend of sweet and tangy. And because it's made with frozen blackberries, you can enjoy this pie all year long. Read on for a collection of recipes and tips for making the best frozen blackberry lemon chiffon pie.

Here are our top 6 tried and tested recipes!

LEMON CHIFFON BLUEBERRY DESSERT



Lemon Chiffon Blueberry Dessert image

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

  • Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

FROSTY LEMON CHIFFON PIE



Frosty Lemon Chiffon Pie image

Provided by Sandra Lee

Time 12m

Yield 6 servings

Number Of Ingredients 10

1 cup cold whole milk
1 (1.3-ounce) envelope dry whipped topping mix
1 1/4 (11.3-ounce) jars lemon curd
1 (3.4-ounce) box lemon instant pudding and pie filling mix
1 (6-ounce) premade shortbread piecrust
1 cup frozen whipped topping, slightly thawed
Sugared Lemon Slices, optional, recipe follows
1 lemon
2 egg whites, beaten*
1/2 cup sugar

Steps:

  • In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired.
  • Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

FROZEN BLACKBERRY-LEMON CHIFFON PIE



Frozen Blackberry-Lemon Chiffon Pie image

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

Provided by nortocbaking101

Categories     Pie

Time 9h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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.
  • 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 Facts : Calories 166.1, Fat 4.2, SaturatedFat 2, Cholesterol 7.8, Sodium 144.1, Carbohydrate 30.8, Fiber 2.2, Sugar 24.1, Protein 2.5

BLACKBERRY-LEMON PIE



Blackberry-Lemon Pie image

Great blackberry pie with a twist (of lemon).

Provided by Cyndi Cady

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 recipe pastry for a 9 inch double crust pie
¾ cup brown sugar
1 tablespoon lemon zest
4 cups fresh blackberries, rinsed and drained
1 cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
  • In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
  • Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 72 g, Cholesterol 3.8 mg, Fat 16.8 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 248.8 mg, Sugar 41.6 g

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Make and share this Lemon Chiffon Pie recipe from Food.com.

Provided by Charlotte J

Categories     Pie

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
1 cup frozen lemonade concentrate
1 (16 ounce) container Cool Whip Topping
1 (9 inch) pastry for single-crust pie or 1 (9 inch) graham cracker pie crust

Steps:

  • Beat together the first three ingredients for 3-5 minutes.
  • Pour into a pie shell and chill.

Nutrition Facts : Calories 721.4, Fat 44.4, SaturatedFat 23.8, Cholesterol 126.9, Sodium 277.5, Carbohydrate 75.3, Fiber 0.6, Sugar 58, Protein 8.9

LEMON CHIFFON PIE



Lemon Chiffon Pie image

Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream.

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
½ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon salt
1 (9 inch) prepared graham cracker crust

Steps:

  • Soften gelatin in water 5 minutes.
  • Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
  • When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
  • Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 30.8 g, Cholesterol 68.3 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 233 mg, Sugar 24.6 g

Tips:

  • For the best results, use fresh blackberries. If using frozen blackberries, thaw them completely before using.
  • To make sure the pie crust is cooked through, pre-bake it for 10-12 minutes before adding the filling.
  • Don't overmix the batter. Overmixing can make the pie tough.
  • Bake the pie until the center is set and the top is golden brown. This usually takes about 45-50 minutes.
  • Let the pie cool completely before serving. This will help the filling to set and the flavors to meld.

Conclusion:

This frozen blackberry lemon chiffon pie is a delicious and refreshing dessert that is perfect for any occasion. The combination of sweet blackberries, tart lemon, and light and fluffy chiffon filling is sure to please everyone. With its easy-to-follow instructions and helpful tips, this recipe is a great choice for both experienced and beginner bakers alike.

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