Lemon Chiffon Gingersnap Pie

In ‘Williams-Sonoma: Dessert of the Day’

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 1⁄4 cups  gingersnap crumbs
• 5  tablespoons unsalted butter, melted
• 3⁄4 cup sugar, plus
• 3  tablespoons sugar
• 2 1⁄4 teaspoons  unflavored gelatin powder
• 1⁄8 teaspoon kosher salt
• 1 1⁄4 cups  gingersnap crumbs
• 5  tablespoons unsalted butter, melted
• 3⁄4 cup sugar, plus
• 3  tablespoons sugar
• 2 1⁄4 teaspoons  unflavored gelatin powder
• 1⁄8 teaspoon kosher salt
• 3⁄4 cup fresh lemon juice, strained
• 1  tablespoon  finely grated orange zest
• 4  large  egg yolks, lightly beaten
• 1 1⁄4 cups heavy cream
• 1⁄4 cup powdered sugar

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.