LEMON CHIFFON GINGERSNAP PIE
Make and share this Lemon Chiffon Gingersnap Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 784.7, Fat 37.4, SaturatedFat 20.2, Cholesterol 181.3, Sodium 492.4, Carbohydrate 108.4, Fiber 1.7, Sugar 65.3, Protein 7.5
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