Blueberry Chiffon Pie
Inspired by pie pie pie. Created by Lauren of Celiac Teen.
1 gluten-free pie crust or gluten-free crumb crust
1 1/4 cups frozen blueberries, thawed
1/4 cup blueberry jam
1 tbsp gelatin
1/4 cup water
5 eggs, separated
1/4 tsp lemon juice
3 tbsp lemon juice
1/8 tsp salt
2/3 cup sugar
Prepare your pie crust.
Place blueberries and blueberry jam into food processor and blend until basically uniform.
Sprinkle gelatin over water and let dissolve. Place 1/4 tsp of lemon juice into your egg whites and refrigerate.
Combine 3 tbsp lemon juice, and egg yolks with 1/3 cup of sugar in a medium saucepan. Cook over medium heat, whisking constantly until the mixture is thick and foamy but not boiling. Off the heat, whisk in dissolved gelatin. Place back on the heat for about 30 seconds.
In a large bowl, stir together the hot egg yolk mixture and blended blueberries. Place in the fridge and whisk every 10 minutes for about 40 minutes. Mixture will be very thick, make sure you whisk it completely each time.
When the blueberry mixture is almost finished chilling, whip your lemoned egg whites with the salt into soft peaks. Add remaining 1/3 cup sugar and beat into stiff peaks. Whisk the blueberry mixture very thoroughly, then stir in a spoonful of your stiff egg whites. Place your blueberry mixture over your egg whites and fold just until uniform. Place into your prepared crust and refrigerate for at least 2-3 hours before serving.