Persimmon Chiffon Pie With A Gingersnap Crust - crust

Method

• Heat the oven to 350 degrees and lightly butter a 9-inch pie pan or plate. Mix together all of the ingredients for the crust using a fork, or pulse briefly in a food processor. Spread the mixture evenly in the pan, using your fingers or the flat bottom of a drinking glass to press it over the base and about 1/2 an inch up the sides. Bake for 10 to 15 minutes, until lightly browned and firm. Cool the pan on a rack while you prepare the filling.
• Soften the gelatin in 1/4 cup cold water. In a medium saucepan, combine the egg yolks and 1/2 cup of the sugar, and whisk until light and thick, about 2 or 3 minutes. Add the persimmon pulp, milk, salt and spices and cook over medium heat, stirring constantly, until slightly thick.
• Remove the persimmon mixture from the heat and add the softened gelatin, stirring gently until dissolved. Transfer to a clean bowl and refrigerate until the mixture begins to thicken. Using a clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup of sugar and continue to beat until stiff peaks form.
• In a separate bowl, whip the cream until soft peaks form. Fold the cream into the gelatin mixture, and then gently fold in the egg whites. Spoon the filling into the cooled pie crust and chill until firm, at least 4 hours. Garnish with whipped cream and sprinkle lightly with cinnamon before serving.