1 12-oz box of chocolate wafers
7 T unsalted butter, melted
½ c milk
1 T unflavored gelatin
1 c cream
¾ c plus 2 T sugar
8 oz milk chocolate, finely chopped
1 t vanilla
4 large egg whites
Food process wafers until finely ground. Press into 8-inch springform pan, evenly coating bottom and lower half of sides. Cover pan with plastic wrap and refrigerate for 30 minutes.
Pour milk into small bowl. Sprinkle gelatin over milk and let soften 5 minutes. Place cream and 2 T sugar in small saucepan and bring to boil, stirring to dissolve sugar. Add gelatin mixture and stir to combine. Remove from heat. Add chocolate and vanilla; cover and let stand 3 minutes. Stir until thoroughly combined.
Pass mixture through a fine sieve into prepared crust, leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
Place egg whites and remaining ¼ c 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 whisk attachment to beat the egg whites on medium, to soft peaks about 3 minutes. Increase speed to high for about another 1.5 minutes, until stiff and glossy but not dry.
Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blow torch to brown tops of meringue or place under a broiler. Chill in refrigerator and serve cold. Will keep up to 2 days.
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