Lemon Chiffon Gingersnap Pie - cooking recipe

Ingredients

1 1/4 cups gingersnap crumbs
5 tablespoons unsalted butter, melted
3/4 cup sugar, plus
3 tablespoons sugar
2 1/4 teaspoons unflavored gelatin powder
1/8 teaspoon kosher salt
1 1/4 cups gingersnap crumbs
5 tablespoons unsalted butter, melted
3/4 cup sugar, plus
3 tablespoons sugar
2 1/4 teaspoons unflavored gelatin powder
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 powdered sugar

Preparation

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 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 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.