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1
To make the crust, butter a nine-inch Pyrex pie plate.
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2
Preheat the oven to 350 degrees.
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3
Break the wafers into pieces.
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4
Place in processor and make fine crumbs, about one and one-third cups.
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5
Add the butter and pulse five to six times or until the crumbs are coated with butter.
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6
Empty the contents into the pie plate, reserving one tablespoon for garnish.
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7
Press the crumbs thickly onto the sides of the pan with a spoon, forming a half-inch border.
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8
Use a glass to press the remaining crumbs into the bottom of the dish.
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9
Bake for 8 to 10 minutes.
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10
The crust should set, but not brown.
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11
Cool and set aside.
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12
To make the filling, melt the butter in a heavy three-quart saucepan.
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13
Stir in the apples, sugars, spices and rind.
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14
Bring to a slow boil.
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15
Cover and simmer for five minutes.
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16
Remove the lid, raise heat slightly and continue to cook the apples for six to eight minutes or until the caramel syrup forms a six- to eight-inch thread when dropped from the tip of a spoon.
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17
Stir occasionally.
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18
Watch carefully: If the syrup becomes too hot, it will taste bitter and quickly burn.
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19
Immediately remove the pot from the heat.
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20
Stir in the pumpkin, gelatin and salt.
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21
Blend well and return to flame.
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22
Cook on low heat until the mixture is very hot, stirring constantly.
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23
Blend the yolks into the half-and-half.
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24
Gradually whisk into the filling.
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25
Heat slowly to just under boiling, about one-and-a-half to two minutes.
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26
Empty the filling into a processor.
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27
Puree for 45 seconds.
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28
Pour into a large bowl and place over ice for five minutes to cool to room temperature.
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29
Stir occasionally.
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30
The filling can also be cooled in the refrigerator.
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31
Beat the egg whites until soft peaks form.
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32
Add sugar, one tablespoon at a time, to form a meringue.
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33
Beat 30 seconds longer.
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34
Stir a quarter of the egg whites into filling.
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35
Fold in the remaining whites and the toasted pecans at the same time, reserving one tablespoon of nuts for garnish.
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36
Mound the filling into the pie shell.
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37
Smooth surface with a spoon.
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38
Chill until set, about six hours or longer.
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39
To make the garnish, whip the cream in a chilled bowl.
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40
As it starts to thicken, add the sugar and vanilla.
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41
Beat until fairly thick.
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42
Pipe or spoon around the edge of the pie.
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43
Sprinkle the top with the reserved crumbs and nuts.
