A twist on a classic summer treat, this pie melts in your mouth long after the summer weather is gone!
- 10 graham cracker whole sheets, finely crushed
- 7 Tbsp butter (I used salted)
- 6 oz semi-sweet chocolate, finely chopped (I used Ghirardelli)
- 6 oz milk chocolate, finely chopped (or an additional 6 oz semi-sweet if desired, I used Symphony)
- 2 Tbsp unsalted butter, diced into pieces
- 2/3 cup heavy cream
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/8 tsp (slightly heaping) cream of tartar
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- In a mixing bowl, stir together graham crackers and melted butter until evenly moistened. Firmly press mixture into the bottom and up the sides of a 9 inch (about 1 1/4 inches deep) pie plate.
- Bake in preheated oven 9 - 10 minutes, remove from oven and allow to cool completely.
- Place chopped semi-sweet, milk chocolate and 2 Tbsp butter in a mixing bowl.
- Bring cream just to a very light boil in a small saucepan.
- Pour hot cream over chocolate mixture and stir until melted (if the chocolate doesn't melt entirely, you can put the mixture in the microwave and melt on 50% power in 15 second intervals, stirring well between until smooth).
- Pour mixture into cooled crust and spread into an even layer. Cover with foil (don't allow foil to touch chocolate mixture) and chill in refrigerator 45 minutes - 1 hour until set.
- Add 3 egg whites (don't allow one drop of egg yolk) and sugar to a very clean heatproof bowl and set over a saucepan of barely simmering water. Heat mixture, stirring constantly, until it registers 160 degrees on a candy thermometer, about 3 - 5 minutes.
- Remove bowl from saucepan, add cream of tartar and beat mixture with an electric stand mixer on moderately high speed until stiff glossy peaks form, about 7 - 9 minutes.
- Spread over set chocolate filling. Toast topping with a kitchen torch. Cut into slices and serve.
- Store pie in refrigerator.
For step-by-step instructions for this recipe and more, visit CookingClassy.