Lemon Chiffon Gingersnap Pie
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.
Ingredients
- 1 1/4 cups (4 oz./125 g) gingersnap cookie crumbs
- 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted
- 3 Tbs. plus 3/4 cup (6 oz./185 g) granulated sugar
- 1/4 cup (2 fl. oz./60 ml) cold water
- 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 egg yolks, lightly beaten
- 1 1/4 cups (10 fl. oz./310 ml) heavy cream
- 1/4 cup (1 oz./30 g) confectioners’ sugar
Directions
Preheat an oven to 350°F (180°C).
In a bowl, stir together the cookie crumbs, butter and the 3 Tbs. 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 dish. Bake until the crust is firm, 5 to 7 minutes.
Pour the cold water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the 3/4 cup granulated sugar, the salt, lemon juice, orange zest and egg yolks; the mixture will be lumpy. Set over medium heat and cook, stirring continuously, until the gelatin melts and the mixture thickens, 6 to 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, beat 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 to 4 hours. Let stand at room temperature for 20 minutes before serving. Serves 6 to 8.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).