Lemon Chiffon Pie

As I type this I am aware of two things.  First of all, yes, I realize that this makes it two lemony recipes in a row.  I like lemon flavored things.  You are just going to have to deal.  Second, is that it has been about a week since I last blogged.  My only excuse is that I have been really busy and had out of town company here for a long weekend.  My husband and sister ran a half-marathon on Saturday and did such a great job!  We celebrated with Black and White Angel Food Cake with Chocolate Ganache, but that is a different recipe for a different day.

The Lemon Chiffon Pie is the dessert I made for Easter and am just now getting around to telling you about it.  There are a lot of steps, but none of them are hard, so it went together quite easy.  The star of this recipe is the CRUST!  When it comes to pie, the crust is usually my least favorite part, but wowzer.  This was outstanding.  The filling was good on its own, and the crust was good by itself too.  But together?  The ginger snaps make the crust kind of like a crunchy and chewy cookie that was absolutely outstanding with the lemon pie.  One of my new favorite combinations.  And we ate it all.  Scrumptious! Lemon Chiffon Pie
Adapted From Bon Appetit

CRUST

1 1/4 c finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 T sugar
5 T butter, melted

FILLING
1/4 c water
1 envelope unflavored gelatin
3/4 c plus 2 T sugar
3/4 c fresh lemon juice (no substitutes people!)
4 egg yolks
zest of 1 lemon
pinch of salt
1 1/4 c chilled heavy cream
1/4 c powdered sugar

FOR CRUST:

Mix cookie crumbs and sugar in a medium bowl. Add melted butter and stir until mixture is evenly moistened. Dump mixture into a 9 inch diameter glass pie dish.  Press crumbs firmly and evenly onto bottom and up sides to top of dish. I like to use a measuring cup to help shape it (see pic above).  Bake at 350 until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.

FOR FILLING:
Pour enough cold water into medium bowl to come halfway up sides and add 2 cups ice cubes and set aside.  Pour 1/4 c water into small bowl and sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Whisk remaining 3/4 c sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) about 6 minutes (do not boil). Add gelatin mixture and whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally. Transfer lemon filling to large bowl.

Using electric mixer, beat cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.