Persimmon Chiffon Pie with a Gingersnap Crust

4129269355_22b5a8c1ac_o

Course Desserts

Ingredients in this Recipe

1 1/2 cup fine gingersnap crumbs
1 1/4 cup persimmon pulp
1 envelope unflavored gelatin
1 pinch salt
1/2 cup heavy cream, plus more for whipping
1/2 cup whole milk
1/2 teaspoon ground ginger
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 large eggs, separated
3/4 teaspoons freshly ground nutmeg
6 tablespoons unsalted butter, melted and cooled, plus more for the pan

Recipe Preparation

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