Ingredients:
Crust-
2 cups crushed ginger snaps (about 44 small snap cookies)
6 Tbsp unsalted butter at room temp
¼ cup granulated sugar
Curd-
12oz fresh raspberries
1 cup granulated sugar
½ cup orange juice
6 Tbsp unsalted butter, at room temperature
2 large eggs
2 large egg yolks (save whites for meringue)
2 Tbsp water, hot tap
1 ½ tsp unflavored gelatin
Meringue-
¾ cup of granulated sugar
2 large egg whites (reserved from curd)
⅛ tsp regular salt
Topping-
½ cup heavy whipping cream
1 Tbsp confectioners’ sugar
Instructions:
Crust:
To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
Press the mixture into the bottom and sides of 9" deep-dish pie pan.
To prebake the crust: Place it in a preheated 375°F oven for 15 minutes, just until set and you smell the cookies toasting. Remove the crust from the oven, cool on a rack. (Or refrigerate overnight)
Curd:
In a medium saucepan, combine the raspberries, sugar, juice. Set the pan over medium-high heat and bring the berries to a simmer. Cook until all the berries have burst and softened. Smashing/pressing as you stir; about 10 minutes total.
Remove the pan from the heat and pass the cooked raspberries through a fine-mesh strainer into a bowl or measuring cup. Be sure to press the solids to extract as much of the smooth sauce as possible; you should be left with about 1 ½ cups (400g to 425g) of sauce.
Stir the butter into the warm sauce until it’s melted completely.
Clean and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce back into the saucepan with the eggs, whisking to incorporate.
Return the pan to medium-low heat and cook the curd, stirring constantly, until it’s thick enough that the lines made by your spoon or spatula as you stir take a second or two to disappear.
Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.
In a small bowl, combine the hot water and gelatin. Add a spoonful or two of the hot curd to the gelatin, stirring to incorporate, then stir the gelatin mixture back into the curd, mixing thoroughly. Set aside while you prepare the meringue.
Meringue: In a large heatproof bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt.
Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk gently and continuously until the mixture reads 160°F to 165°F on a digital thermometer.
Remove the bowl from the heat and beat the meringue with a whisk or your stand mixer's whisk attachment until stiff.
Fold about a quarter of the meringue into the curd to lighten it, then fold the curd back into the meringue, mixing gently until no white streaks remain.
Pour the filling into the cooled crust and refrigerate the pie (covered with a cake cover or large overturned bowl) until set, at least 4 hours or overnight.
Topping: Whip the cream and confectioners’ sugar until soft peaks form.
Spread the whipped cream on top of the pie or serve it in a bowl alongside. Garnish with sugared raspberries
**A version from the King Arthur Baking Company
