Ingredients

Instructions

  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.