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Lemon Chiffon Gingersnap Pie

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“In ‘Williams-Sonoma: Dessert of the Day’”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.
  3. Pat the crumb mixture firmly and evenly into the bottoms and all the way up the sides of a 9-inch pie pan or dish.
  4. Bake until the crust is firm, 5-7 minutes.
  5. Pour ¼ cup cold water into a saucepan and sprinkle with the gelatin.
  6. Let stand until the gelatin softens and swells, 5-10 minutes.
  7. Stir in the ¾ cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.
  8. Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.
  9. Do not allow the mixture to boil.
  10. Set the saucepan in an ice bath until the mixture is cool to the touch.
  11. In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.
  12. Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.
  13. Pour into the prepared crust, smoothing the top.
  14. Refrigerate the pie until chilled and firm, 3-4 hours.
  15. Let stand at room temperature for 20 minutes before serving.

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