Chocolate Cream Pie

Preparation

1. Step 1

   Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add the 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 the pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.

   Step 2

   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 the sugar. Add the gelatin mixture, and stir to combine. Remove from heat. Add the chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.

   Step 3

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

   Step 4

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

   Step 5

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

   Step 6

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