Lemon Chiffon Gingersnap Pie Recipes

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LEMON CHIFFON GINGERSNAP PIE



Lemon Chiffon Gingersnap Pie image

Make and share this Lemon Chiffon Gingersnap Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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 ¼ 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 ¾ 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.

Nutrition Facts : Calories 784.7, Fat 37.4, SaturatedFat 20.2, Cholesterol 181.3, Sodium 492.4, Carbohydrate 108.4, Fiber 1.7, Sugar 65.3, Protein 7.5

LEMON CHIFFON PIE III



Lemon Chiffon Pie IIi image

Don't try if you don't like lemon. WOOO HOOOO this is lemony and delicious. The graham cracker taste of the crust just compliments all the lemon flavor. I find that refrigerating overnight gives all the ingredients time to really have that taste a "chiffon" pie such as this should have. I got this recipe out of my Jello Brand Recipe Book years ago. Been making it ever since then. Hope you enjoy. :)

Provided by Melanie Murray

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2/3 cup boiling water
1 (3 ounce) package lemon gelatin
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 cup cold water
ice cube
1 (8 ounce) container Cool Whip Topping, thawed
1 (6 ounce) prepared graham cracker crumb crust

Steps:

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  • Stir in lemon peel and juice.
  • Mix cold water and ice to make 1 1/4 cups.
  • Add to gelatin, stirring until slightly thickened.
  • Remove any remaining ice.
  • Stir in whipped topping with wire whisk until smooth.
  • Refrigerate 20 to 30 minutes or until mixture is very thick and will mound.
  • Spoon into crust.
  • Refrigerate 6 hours or overnight until firm.

TANGY LEMON CHIFFON PIE



Tangy Lemon Chiffon Pie image

This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 13

1 envelope unflavored gelatin
1/4 cup water
1 cup sugar, divided
1/4 teaspoon salt
5 egg yolks
1/2 cup lemon juice
2 cups heavy whipping cream
3 to 4 drops yellow food coloring, optional
1/3 cup semi-sweet chocolate morsels
2 teaspoons shortening
1 pastry shell (9 inches), baked
Fresh raspberries and mint leaves
Lemon slices

Steps:

  • In a small saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over low heat until sugar is dissolved., In a medium bowl, beat egg yolks on high speed about 5 minutes or until pale yellow. Gradually drizzle hot gelatin mixture into yolks, beating constantly. Return yolk mixture to same saucepan. Stir in lemon juice. Cook over low heat until mixture thickens and bubbles around the edges, stirring constantly. Cool to room temperature. In a large bowl, combine cream, food coloring if desired and remaining sugar. Beat a high speed until soft peaks form. Add cooled lemon mixture. Continue beating at high speed until stiff peaks form., Microwave chocolate and shortening in a small resealable plastic bag on high for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15-second intervals until melted. Spoon half of lemon filling into pastry shell. Cut a small hole from corner of bag and drizzle half of chocolate over filling. Top with remaining filling. Drizzle remaining chocolate over pie. Chill pie at least 2 hours before serving. Garnish with raspberries, mint and lemon.

Nutrition Facts :

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