Recipe: Berry Snow Pie

Berry Snow Pie
alt.cooking-chien/Rich Benner (1999)

This is a great no-bake pie, that has a very delicate flavor with just a hint of lemon. I use a chocolate cookie crumb crust rather than a baked pastry shell, to contrast the other flavors.

1 baked 9-inch pie shell
2 large eggs, separated
1/2 cup granulated sugar
1/8 tsp salt
1 1/4 cups milk
1 envelope unflavored gelatin
1 tbsp lemon juice
1/2 tsp vanilla
1 cup heavy or whipping cream
2 cups (1 pint) fresh berries, washed & dried

Beat egg yolks slightly in the top of a double boiler; stir in 1/4-cup of the sugar, salt and milk; sprinkle gelatin over top to soften.

Cook gelatin mixture, stirring constantly, over simmering water 15 minutes, or until gelatin dissolves completely and mixture thickens slightly and coats a metal spoon.

Strain into a large mixing bowl; stir in lemon juice and vanilla.

Set bowl in a pan of ice and water to speed up setting. Chill, stirring often, at room temp. just until it is as thick as an unbeaten egg white.

While gelatin mixture chills, beat egg whites until foamy-white and double in volume in a small bowl; sprinkle remaining 1/4-cup sugar, 1-Tbsp at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. In small bowl, beat cream until stiff.

Fold meringue, then whipped cream into thickened gelatin mixture; gently fold in berries. Spoon into cooled pastry shell. Chill several hours, or until firm.