Chocolate Pie topped with Meringue

Crust

200g chocolate cookies

4 tablespoons melted unsalted butter

3 tablespoons caster sugar

Place crackers in a large plastic bag, with a rolling pin crush into fine crumbs. Place into a large bowl, and mix in butter and sugar. Shape into pie dish, then cover and leave in refrigerator until ready to use.

Filling

250g 70% dark unsweetened baking chocolate

1 cup butter softened

2/3 cup brown sugar

1 teaspoon vanilla

2 eggs

Gently melt chocolate. Set aside to cool. In the bowl of stand mixer, combine the butter and granulated sugar. Beat on medium speed until fluffy. Add cooled chocolate and vanilla and beat until combined. Add 1 egg to the mixer while it is beating and beat for 5 minutes. Turn the mixer off, scrape down the sides, return the mixer to medium speed and then add the other egg to the mixer as it is working.  Beat for another 5 minutes until the mixture is light and fluffy.Pour into the prepared pie shell and refrigerate for at least 2 hours to allow the pie to set. 

Meringue

1 cup of sugar

4 egg whites

Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

Spoon over the chocolate mixture and spread to the edge of the pastry, use the back of a spoon to create peaks, or pipe into place. Place under a griller or blow torch until peaks are golden. Set aside to cool completely. Serve.