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1
Bring a medium saucepan filled with 2 inches of water to a simmer over moderate heat.
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2
In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs, 6 egg yolks and 3/4 cup of the sugar.
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3
Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes; don't worry if the curd looks slightly curdled.
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4
Strain the curd through a fine sieve set over a bowl, pressing on the solids; discard the solids.
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5
Whisk the softened butter into the curd until blended.
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6
Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours.
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7
Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine.
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8
Pat the crumbs over the bottom of a 9-inch springform pan.
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9
Refrigerate for 30 minutes.
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10
In a medium bowl, using an electric mixer, beat the cream cheese until fluffy.
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11
Beat in 3/4 cup of the Caramel Sauce.
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12
In another medium bowl, beat the heavy cream until soft peaks form.
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13
Fold the heavy cream into the caramel cream cheese.
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14
Spoon the grapefruit curd into the springform pan and tap gently to form an even layer.
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15
Spoon the caramel cream on top in a smooth, even layer.
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16
Drizzle the remaining 3/4 cup of Caramel Sauce all over the caramel cream and freeze until slightly set, about 1 hour.
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17
Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer.
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18
In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups sugar, set the bowl over the simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch.
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19
Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8 minutes.
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20
Spread the meringue over the caramel.
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21
Swirl decorative peaks in the meringue.
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22
Freeze the pie until firm, at least 4 hours.
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23
Before serving, preheat the broiler and position a rack 8 inches from the heat.
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24
Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning.
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25
Alternatively, brown the meringue with a propane torch.
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26
Carefully remove the ring and transfer the pie to a platter.
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27
Let stand in the refrigerator for 30 minutes before serving.
