Cranberry Chiffon Pie

Prepare the Gingersnap Crust:

Preheat oven to 350°F. Coat a 9-inch deep-dish pie plate with cooking spray, and set aside. Whisk together cookie crumbs, sugar, and salt in a medium bowl until well combined. Stir in butter until well combined and mixture holds together when squeezed. Spoon mixture into prepared pie plate; firmly press mixture into bottom and up sides of plate. Bake until golden brown and fragrant, 10 to 12 minutes. Transfer Gingersnap Crust to a wire rack, and let cool to room temperature, about 45 minutes.

Meanwhile, prepare the Cranberry Filling:

Bring cranberries, water, salt, and 1 cup of the sugar to a boil in a medium saucepan over medium-high, stirring often. Reduce heat to medium; cook, stirring often, until the berries have burst and mixture thickens slightly, 8 to 10 minutes (to yield a scant 2 cups). Pour mixture through a fine mesh strainer into a medium-size heatproof bowl (do not wipe pan clean), and use the back of a spoon to press cranberry solids to release as much juice as possible (about 1 3/4 cups). Discard solids, or save for another use. Add butter to strained juice in bowl, and whisk until butter is melted and combined. Return juice mixture to saucepan, and set aside.

Place cold water in a small bowl, and stir in gelatin. Let stand 5 minutes.

Meanwhile, whisk 2 whole eggs and 2 egg yolks (reserve 2 whites; set aside) into cranberry juice mixture until combined. Cook over medium, whisking constantly, until slightly thickened, 4 to 5 minutes. Remove from heat, and whisk vanilla and gelatin into cranberry juice mixture until gelatin melts and mixture is smooth. Transfer to a large heatproof bowl, and let cool, whisking occasionally, until just warm to the touch, about 20 minutes.

Meanwhile, fill a small, tall saucepan with water to a depth of 1 inch; bring to a boil over medium-high. Whisk together reserved egg whites and remaining 2/3 cup sugar in bowl of a stand mixer. Reduce heat under boiling water to medium, and place bowl over simmering water, making sure bottom of bowl does not touch water. Cook, whisking constantly, until a candy thermometer inserted registers 160°F, about 4 minutes. Transfer bowl to stand mixer fitted with a whisk attachment; beat on high speed until medium-stiff peaks form, about 10 minutes. Fold egg white mixture into cooled cranberry juice mixture in 3 additions, folding until combined after each addition. Pour into cooled Gingersnap Crust. Refrigerate, uncovered, until set, at least 4 hours or up to 12 hours. 

Prepare the Ginger Whipped Cream:

Whisk together cream, sugar, vanilla, and ginger in a medium bowl until medium peaks form, 1 to 2 minutes.

Gently spoon the cream mixture into a piping bag fitted with a large open star tip. Pipe 8 large rosettes along edge of pie filling. (Alternatively, dollop heaping tablespoons of whipped cream over pie, or spread over pie, if desired.) Serve with remaining whipped cream. To make ahead, loosely cover undecorated pie with plastic wrap and refrigerated up to 2 days. Top with Ginger Whipped Cream just before serving.