Trust us: You would have many,manyhappy turkey day takers.
Ingredients
Gingersnap Crust:
Cooking spray
1 3/4cups(about 9 3/4 oz.
)packed finely ground gingersnap cookie crumbs, such as Nabisco (from 1 [16-oz.]
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely
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.
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.
Cook over medium, whisking constantly, until slightly thickened, 4 to 5 minutes.
Whisk together reserved egg whites and remaining 2/3 cup sugar in bowl of a stand mixer.
Cook, whisking constantly, until a candy thermometer inserted registers 160F, about 4 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.
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.
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.
