Lemon Chiffon Gingersnap Pie

1 1/4 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
3/4 cups plus 3 tablespoons sugar divided
1 package unflavored powdered gelatin
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 confectioners' sugar

Preheat the oven to 350 degrees F.  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 pie pan or dish.  Bake until the crust is firm, 5-7 minutes.

Pour 1/4 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 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

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