Description
A decadent fusion of a spicy gingersnap and pecan crust topped with a silky, buttery caramel custard.
Ingredients
Scale
- 1.5 cups gingersnap cookie crumbs
- 1/2 cup finely chopped roasted pecans
- 6 tbsp unsalted butter, melted
- 1 cup granulated sugar
- 4 tbsp unsalted butter, cubed
- 1.5 cups heavy cream
- 3 large egg yolks
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine gingersnap crumbs and pecans; stir in 6 tbsp melted butter.
- Press mixture into 9-inch pie plate and bake for 10 minutes. Cool completely.
- Melt 1 cup sugar in a saucepan over medium heat until golden brown.
- Stir in 4 tbsp butter and heavy cream slowly.
- Temper egg yolks by adding a small amount of caramel, then stir yolks into the pot.
- Simmer for 3 minutes, stir in vanilla, and remove from heat.
- Pour into crust and refrigerate for at least 6 hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking/Chilling
- Cuisine: American