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.