Lemon Chiffon Pie with Gingersnap Crust

Name: Lemon Chiffon Pie with Gingersnap Crust
Ingredients: 1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor); 2 tablespoons sugar; 1 teaspoon minced crystallized ginger; 5 tablespoons unsalted butter, melted; 2 cups ice cubes; 1/4 cup water; 1 envelope unflavored gelatin; 3/4 cup plus 2 tablespoons sugar; 3/4 cup strained fresh lemon juice; 4 large egg yolks; 2 teaspoons finely grated lemon peel; 1/8 teaspoon fine sea salt; 1 1/4 cups chilled whipping cream; 1/4 cup powdered sugar; Lemon peel strips from 1 lemon, removed with citrus zester

Lemon Chiffon Pie with Gingersnap Crust was pinched from <a href="http://www.epicurious.com/recipes/food/views/lemon-chiffon-pie-with-gingersnap-crust-235364" target="_blank">www.epicurious.com.</a>

"Chiffon Pie, with its light, billowy filling, can't help but bring to mind the sheer, silky fabric it's named for. Soft, mousse-like lemon filling; crunchy, gingery crust — a super combo...."

INGREDIENTS

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1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)

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2 tablespoons sugar

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1 teaspoon minced crystallized ginger

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5 tablespoons unsalted butter, melted

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2 cups ice cubes

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1/4 cup water

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1 envelope unflavored gelatin

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3/4 cup plus 2 tablespoons sugar

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3/4 cup strained fresh lemon juice

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4 large egg yolks

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2 teaspoons finely grated lemon peel

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1/8 teaspoon fine sea salt

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1 1/4 cups chilled whipping cream

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1/4 cup powdered sugar

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Lemon peel strips from 1 lemon, removed with citrus zester

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