Chocolate Cream Pie

Martha Stewart Living

Makes one 8-inch pie
                                                 
    12 ounces chocolate wafers                                     
    7 tablespoons unsalted butter melted                           
    1/2 cup milk                                                   
    1 teaspoon unflavored gelatin                                  
    1 cup heavy cream                                              
    1/4 cup + 2tbsp sugar                                          
    8 ounces milk chocolate bars fine chop                         
    1 teaspoon vanilla extract                                     
    4 egg whites                                                   

For the smoothest, giossiest peaks, be careful not to overheat the egg whites.

Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.

Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.

Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.

Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whiles are warm lo the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed lo high, and beat until stiff and glossy but not dry, about 1 1/2 minutes.

Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.

Chill the pie in the refrigerator, and serve cold. The pie will keep in the refrigerator up to 2 days.