Dark Chocolate Meringue Pie
Crust and filling:
250 grams of cookie crumbs (I like using cinnamon graham crackers)
8 Tbsp unsalted butter (6 Tbsp melted and 2 Tbsp to finish the pudding filling)
8 ounces dark chocolate, chopped or morsels (3/4 of a typical bag)
2 ¼ cup whole milk
6 Tbsp granulated sugar (4 Tbsp in the milk and 2 Tbsp in the egg mix)
1 Tbsp instant espresso powder
4 large egg yolks (save the whites for the meringue)
3 Tbsp cornstarch
1 tsp ground cinnamon
¼ tsp chili powder
¼ tsp fine sea salt
1 tsp vanilla paste
Swiss Meringue:
4 large egg whites
1 cup granulated sugar
½ tsp cream of tartar
1) Grind the cookies into a fine crumb and toss with the melted butter. Press the mixture into the bottom and up the sides of your chosen pie plate and chill for 30 minutes. Heat your oven to 350 degrees. Bake the shell for ten minutes and set on a wire rack to cool.
2) Slowly melt the chocolate using a double boiler or microwave (20 seconds and stir, 20 seconds and stir….). Set aside to cool slightly.
3) In a heavy bottom sauce pan, whisk together the milk, 4 Tbsp sugar and espresso powder. Bring to a simmer over medium heat, stirring often.
4) In a medium bowl, whisk together the yolks, 2 Tbsp sugar, cornstarch, cinnamon, chili powder and salt.
5) When the milk mixture comes to a simmer, start whisking the milk mixture into the egg mixture, ¼ cup at a time, to temper the egg mixture. Once all the milk mixture is whisked into the egg mixture, rinse the sauce pan with cold water and return to the medium heat. Pour in the pudding mixture and heat gently, stirring constantly, until the pudding thickens and just shows a bubble or two. Remove immediately from the heat and whisk in the remaining 2 Tbsp butter, vanilla and then the chocolate. Switch to a spatula, fold the pudding to make sure all the ingredients are fully mixed and then pour the pudding into the pie shell. Cover the top of the pudding with plastic wrap and chill the pie for at least three hours.
6) After the three hours, whisk together the egg whites and 1 cup sugar in a medium bowl. Set the bowl over a pan of simmering water and heat, whisking the entire time, until the whites reach 150 degrees. Pour the warm whites into the bowl of a standing mixture, sprinkle with the cream of tartar, and whisk on high speed until you have a stiff glossy meringue.
7) Heat the broiler in your oven. Remove the plastic wrap from the pie and top the pudding with the meringue, using a spoon to create decorative tips. Place the pie under the broiler, watching the entire time, until the meringue toasts. Remove and cool on a wire rack.
