Lemon chiffon pie is a timeless dessert, filled with rich, tangy pudding lightened by whipped cream. Give this classic a wintry twist with a spicy gingersnap crust. A sealable plastic bag and a rolling pin make short work of crushing the cookies into crumbs.
Lemon Chiffon Gingersnap Pie
1 1/4 cups (4 oz./125 g.) gingersnap cookie crumbs
5 Tbs. (2 1/2 oz./75 g.) unsalted butter, melted
3/4 cup (6 oz./185 g.) plus 3 Tbs. granulated sugar
2 1/4 tsp. (1 package) unflavored powdered gelatin
1/8 tsp. kosher salt
3/4 cup (6 fl. oz./180 ml.) fresh lemon juice, strained
1 Tbs. finely grated orange zest
4 large egg yolks, lightly beaten
1 1/4 cups (10 fl. oz./310 ml.) heavy cream
1/4 cup (1 oz./30 g.) confectioners’ sugar
Preheat the oven to 350°F (180°C). In a bowl, stir together the crumbs, butter and 3 tablespoons granulated sugar until the crumbs are evenly moistened. Pat the crumb mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23-cm.) pie pan or dish. Bake until the crust is firm, 5-7 minutes.
Pour 1/4 cup (2 fl. oz./60 ml.) cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5-10 minutes. Stir in the 3/4 cup granulated 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 confectioners’ sugar on medium-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. Serves 6-8.