Grandma’s Walnut Caramel Cream Pie with a Gingersnap Crust
There are some recipes that live rent-free in your memory forever — the ones tied to a specific kitchen, a specific person, and a specific feeling of warmth. This walnut caramel cream pie is exactly that kind of recipe. With its deeply spiced gingersnap crust, silky caramel-kissed filling, and a generous scatter of toasted walnuts on top, it is the kind of dessert that disappears from the table almost before you have finished setting it down.
This pie has all the hallmarks of a true holiday classic — it looks impressive, tastes absolutely incredible, and comes together without requiring any professional baking skills. Whether you are bringing it to a family gathering or just treating yourself on a cozy weekend, this one is a keeper you will come back to year after year.
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs (about 40 small cookies)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine sea salt
For the Caramel Cream Filling
- 1 cup packed light brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 and 1/2 cups whole milk
- 3 large egg yolks, lightly beaten
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
For the Walnut Topping
- 1 and 1/2 cups chopped walnuts
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 tablespoon heavy cream
- Pinch of cinnamon
Method
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