Chocolate Cream Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 (12 ounce) box chocolate wafers
• 7 tablespoons unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 3/4 cup sugar
• 2 tablespoons sugar
• 8 ounces milk chocolate, finely chopped
• 1 teaspoon vanilla extract
• 4 large egg whites

Recipe

• 1 place the chocolate wafers in the bowl of a food processor and pulse until finely ground.
• 2 transfer to a mixing bowl.
• 3 add melted butter and stir until well combined.
• 4 press into the bottom and lower half of the sides of an 8" springform pan.
• 5 cover the pan with plastic wrap and put in the refrigerator for 30 minutes.
• 6 pour the milk in a small bowl.
• 7 sprinkle the gelatin over the milk and let it soften for 5 minutes.
• 8 place the cream and 2 tbsp of sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
• 9 add the gelatin mixture, stir to combine.
• 10 remove from heat.
• 11 add chocolate and vanilla, cover and let stand for 3 minutes.
• 12 stir until combined well.
• 13 pass the mixture through a fine sieve into the prepared cookie crust.
• 14 return filled crust to refrigerator for 6 hours or overnight.
• 15 place the egg whites and remaining 3/4 cup of sugar in the heat proof bowl of an electric mixer and place over a pan of barely simmering water.
• 16 stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about three minutes.
• 17 attach the bowl to the mixer and use the whisk attachment to beat the egg whites on medium until soft peaks form, about 3 minutes.
• 18 raise speed to high and beat until stiff and glossy but not dry, about 1-1/2 minutes.
• 19 remove pie from refrigerator.
• 20 using a rubber spatula, drop meringue on top, lifting to create tall peaks.
• 21 use a kitchen blowtorch to brown the top of the meringue peaks or place under a broiler, watching carefully as it will brown quickly.
• 22 chill the pie in the refrigerator and serve cold.
• 23 this pie will keep in the refrigerator for 2 days.