Caramel Cream Pie with a Gingersnap Crust and Meringue

Ingredients:

For the crust: 

• 370 grams/aroud 48 gingersnaps

• 1/2 cup walnuts

• 1 stick butter

• 2 tbsp brown sugar

For the filling: 

• 4 eggs

• 1 cup sugar

• 1.5 cups heavy cream 

• 1/2 cup salted butter, softened

• 2 tsp vanilla

• 1/2 cup caramel sauce, recipe here

For the topping: 

• 4 large egg whites

• 1 cup sugar

• Pinch of salt

• 1/2 tsp vanilla 

Instructions:

Make the crust: 

1. Preheat your oven to 350.

2. Toast the walnuts in a small pan until fragrant and toasted. 

3. To make the crust, pulse your gingersnaps and toasted nuts into a breadcrumb texture. I use the tamper with my Vitamix to help everything move around. 

4. Melt the butter and stir in the brown sugar until dissolved.

5. Mix the butter into the gingersnaps & walnuts. This should be wet and moldable. I like to check that the mixture stays on the side of my bowl when pressed up against the side before lining my springform pan. If it’s too dry, add another tablespoon of butter until you reach the right consistency. 

6. Line a 9-10 inch springform pan with the gingersnaps, and bake for 12 minutes. The crust will be thicker than a regular pie crust, creating a sturdier base. Remove from the oven and allow to cool. 

Make the filling: 

1. Bring 1 inch of water in a small pot to a boil. 

2. Crack the eggs into a bowl and add the sugar. 

3. Turn the heat down, leaving the water at a simmer, and place the bowl with eggs and sugar on top. Bring the mixture to 150 F/70C while stirring constantly. They won’t change texture; this will ensure that the eggs are cooked through.

4. Allow the egg mixture to cool slightly. While it’s cooling, whip the heavy cream to stiff peaks. In another bowl, beat the butter and vanilla until they appear light and whipped. 

5. Add the caramel to the cooled egg mixture and stir until combined. Slowly add the egg and caramel mixture to the butter while beating. Delicately fold this into the whipped cream, creating a light and airy texture. 

6. Pour the filling into the crust. Cover and refrigerate for 4-6 hours or until fully set. 

Make the topping and assemble:

1. Bring 1 inch of water in a small pot to a boil. 

2. In a small bowl, add the egg whites, sugar, and salt. 

3. Bring the heat down so the water is at a simmer, and place the bowl on top. Whisk the eggs until the sugar has dissolved. Place a bit of the mixture between your fingers; there should be no graininess. 

4. Pour the eggs and sugar into the bowl of a stand mixer with a whisk attachment or use a hand mixer. Whip until the meringue reaches stiff peaks and can hold its shape. Add the vanilla and beat for about ten more seconds. 

5. Top the pie with the meringue and toast. Enjoy!