Lemon Chiffon Pie

2:12 pm DESSERTS & SWEETS

Lemon PieCombine 1 1/2 cups gingersnap crumbs and 1/2 cup melted butter or margarine in a bowl; blend well. Save a few crumbs to top pie and press remainder into a 9-inch pie pan; chill.

Prepare contents of 1 package (about 3 ounces) lemon chiffon pie filling with water and sugar as directed on package. Turn filling into chilled crust. Make a stand-up border of halved gingersnaps.

Chill pie as directed on package. Top with sweetened whipped cream and sprinkle pie with reserved crumbs before serving.

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