Persimmon Chiffon Pie with a Gingersnap Crust

Take these– 

and make this, good pie made from fruit, persimmon pulp, with a little cream, spices and egg meringue.

Heat oven to 350 degrees F.  Roll to crush gingersnap cookies that will equal 1 1/2 cups.

For the gingersnap cookie crust, add a pinch of salt to the crushed cookies plus 1/4 cup cinnamon, 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter that has been cooled.

Form cookie crust into a 9-inch buttered pie plate, 

press firmly and bake for 10 to 15 minutes.

Combine 3 large egg yolks in a medium saucepan with 1/2 cup sugar.  

Whisk until light and thick, for about 2 or 3 minutes.  (I turned out the heat at this point.  Favorably,  have persimmon pulp ready beforehand…  )

Wash and dry persimmons, cut out stems, slice into halves, spoon out seeds.

Process with a metal blade in a food processor, then put into a sieve to strain pulp of 1 1/4 cups.

Pour 1/2 cup whole milk along with the pulp into the whisked egg yolks in the saucepan; add 1/2 teaspoon salt, 3/4 teaspoon ground cinnamon, 3/4 teaspoon freshly ground nutmeg and 1/2 teaspoon ground ginger.

Stir constantly over medium heat until thickened slightly.  Remove from heat.  Strain through a clean sieve for a smooth texture.

Dissolve 1 packet of unflavored gelatin into 1/4 cup cold water, let set up a little, then stir or whisk into strained cooked persimmon mixture.  Transfer all of it to a clean bowl and refrigerate while making the remainder of the pie.

In a separate bowl, beat the egg whites until foamy.  Gradually add 1/2 cup sugar and continue to beat until stiff peaks form.

In another bowl, whip 1/2 cup heavy cream until soft peaks are formed…

Fold the whipped heavy cream into the persimmon mixture taken from the frig’.   

Gently fold in the beat egg whites.  Spoon filling into cooled gingersnap crust and chill until firm 

for at least 4 hours.  Sprinkle lightly with cinnamon; and if desired, top with whipped cream with sprinkled cinnamon.