Lemon Chiffon Gingersnap Pie

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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