• Grease with butter a 8 inch (20cm) pie or tart pan.

Prepare the crust.

• Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and cinnamon and process until completely combined.
• Press the mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the pecan caramel filling.

• Toast the pecans in a pan stirring constantly. When cool, cut the pecans into smaller pieces.
• In a small bowl mix the yolks with the 1/3 cup (70g) sugar until creamy and light yellow colored.
• Place the 1/2 cup (100g) sugar with water into a saucepan. Place over medium-low heat until sugar dissolves and gets a light caramel color.
• Add butter, stir until melted and then add pecans and salt. Add mixed yolks and vanilla extract and continue mixing just until it thickens, up to 1 minute. Don’t overcook.
• Spread the pecan caramel filling over the crust and refrigerate until you prepare the chocolate ganache.

Prepare the chocolate ganache.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Spread it evenly over the pie. 
• Refrigerate for at least 30 minutes before preparing the meringue topping.

Prepare the meringue topping.

• Place the whites, sugar, cream of tartar and salt in a heat-proof bowl. Place over a pan with simmering water (bain-marie).
• Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C).
• Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.
• Spread meringue over tart. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch if desired.
• Serve and keep the leftovers refrigerated. Enjoy!