Lemon Cream Pie with Pecan Gingersnap Crust
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
9 servings
- For the pie and filling
- 1 cup chopped pecans
- 2 1/2 cups gingersnap cookies
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup flour
- 4 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 3/4 cup fresh lemon juice (from about 5 lemons)
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- For the topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1 1/2 cups heavy cream
- 1/4 cup sugar
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Preparation
Step 1
Preheat oven to 350 degrees F. Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs.
Step 2
Add melted butter and brown sugar to food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand.
Step 3
Add in flour and pulse a couple of times more until well combined. Scrape into 9 inch pie pan and use a spoon or fingers to press into the pan; making sure the crust is even.
Step 4
Bake in oven for 10-12 minutes. Place on wire rack to cool.
Step 5
In a large bowl, whisk together the eggs, sugar, sour cream, cornstarch and salt; gradually whisk in lemon juice and mix until well combined. Pour mixture into the crust.
Step 6
Bake until set, about 30-35 minutes. Cool pie completely.
Step 7
To make the whip cream: place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves.
Step 8
In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form.
Step 9
Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve.
Step 10
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