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    You are in: Home / Recipes / Lemon Chiffon Gingersnap Pie Recipe
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    Lemon Chiffon Gingersnap Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    ratherbeswimmin''s Note:

    In ‘Williams-Sonoma: Dessert of the Day’

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Lemon Chiffon Gingersnap Pie

    Serving Size: 1 (210 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 784.7
     
    Calories from Fat 336
    42%
    Total Fat 37.4 g
    57%
    Saturated Fat 20.2 g
    101%
    Cholesterol 181.3 mg
    60%
    Sodium 492.3 mg
    20%
    Total Carbohydrate 108.4 g
    36%
    Dietary Fiber 1.7 g
    6%
    Sugars 65.3 g
    261%
    Protein 7.4 g
    14%

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