October 2009

Blueberry Orange Chiffon Pie

Ingredients

Day before
     1-1/2 cup graham cracker crumbs
     3 tablespoons butter, melted
     3 tablespoons 2% milk
     ½ teaspoon cinnamon
     cooking spray

Day of
     3 cups blueberries
     1 teaspoon orange zest
     juice of one orange (Minelo tangelo preferred)
     ¼ teaspoon salt
     4 egg whites
     1 cup + 2 tablespoons sugar
     6 tablespoons water

Directions

Day before
Combine and press into bottom of sprayed 9-inch springform pan.

Day of
Combine blueberries, zest and orange juice in a blender, puree until smooth. Run through a food mill, discard solids. Set mixture aside. Place salt and egg whites in a bowl. Beat with a mixer until foamy.
Combine sugar and water in small saucepan. Bring to a boil. Cook without stirring until thermometer reaches 250 degrees. Gradually pour hot syrup into egg whites beating until stiff peaks form. Gently fold blueberry mixture into whites. Pour into prepared crust. Freeze overnight. Let sit at room temperature for 5 minutes before serving. Garnish with whipped cream and orange zest.

Serves 8-12