16ozsemi-sweet chocolate and or dark chocolate 72 percent cocoa
2 cups heavy cream
6tablespoons unsalted softened butter
1/2cuplight brown sugar
1/2 cupgranulated sugar
1/2teaspooncream of tarter
2teaspoons vanilla extract
Using a food processor- grind the graham crackers until coarse or use a ziplock bag and rolling pin.
Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl.
Firmly press down using either your hands or back of a measuring cup into pie pan. Chill in freezer for 20-30 minutes or in the refrigerator for 1-2 hours to set before filling with ganache.
Add chopped chocolate into a medium bowl. Set aside.
Warm heavy cream in a saucepan on medium heat until small bubbles form around the edges. The goal is warm the cream enough to melt the chocolate.
Pour heavy cream over the chocolate and let sit for 1 minute. Whisk until smooth.
Add softened butter and vanilla extract and whisk until smooth and glossy.
Pour ganache filling into the prepared pie crust. It will fill to the top!
Add egg whites, sugars, and cream of tarter to a metal bowl of a stand mixer.
Set the bowl over a pot of bowling water- not touching the water but sitting over the steam.
Using the whisk from a stand mixer- whisk mixture constantly for 5 minutes until the sugar dissolves. Test by running mixture between fingers to see if there are any sugar granules still present- if so, keep mixing.
Remove bowl from heat and add to stand mixer fitted with whisk attachment and beat on medium high speed for 5-6 minutes until stiff peaks form and the bowl feels cooled down to the touch. Add vanilla
Using a spatula, scoop merengue to top the pie. Using a torch or lighter- toast the merengue.
Pie can be stored in an airtight container for 3 days in the refrigerator.