Lemon Chiffon Gingersnap Pie

• gingersnap crumbs↗1 1⁄4 cups
• unsalted butter, melted↗5 tablespoons
• sugar, plus↗3⁄4 cup
• sugar↗3 tablespoons
• unflavored gelatin powder↗2 1⁄4 teaspoons
• kosher salt↗1⁄8 teaspoon
• gingersnap crumbs↗1 1⁄4 cups
• unsalted butter, melted↗5 tablespoons
• sugar, plus↗3⁄4 cup
• sugar↗3 tablespoons
• unflavored gelatin powder↗2 1⁄4 teaspoons
• kosher salt↗1⁄8 teaspoon
• fresh lemon juice, strained↗3⁄4 cup
• finely grated orange zest1 tablespoon
• large egg yolks, lightly beaten↗4
• cups heavy cream↗1 1⁄4
• cup powdered sugar↗1⁄4

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In a bowl, stir together the crumbs, butter, and 3 Tbsp sugar until the crumbs are evenly moistened.

3. 3

   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.

4. 4

   Bake until the crust is firm, 5-7 minutes.

5. 5

   Pour ¼ cup cold water into a saucepan and sprinkle with the gelatin.

6. 6

   Let stand until the gelatin softens and swells, 5-10 minutes.

7. 7

   Stir in the ¾ cup sugar, salt, lemon juice, orange zest, and egg yolks; the mixture will be lumpy.

8. 8

   Cook over medium heat, stirring continuously, until the gelatin melts and the mixture thickens, 6-8 minutes.

9. 9

   Do not allow the mixture to boil.

10. 10

    Set the saucepan in an ice bath until the mixture is cool to the touch.

11. 11

    In a large bowl, using an electric mixer, whip the cream and powdered sugar on med-high speed until thick, soft peaks form.

12. 12

    Spoon the whipped cream into the gelatin mixture and fold together with a rubber spatula until smooth.

13. 13

    Pour into the prepared crust, smoothing the top.

14. 14

    Refrigerate the pie until chilled and firm, 3-4 hours.

15. 15

    Let stand at room temperature for 20 minutes before serving.