This makes enough for 1 x 9″ pie pan

Ingredients

For the Base

120g (1-1/4 cup) graham crumbs

30g (2 tbsp) unsalted butter, melted

For the Ganache

150g (1 cup) milk chocolate chips

150g (1 cup) dark chocolate chips

300g (1-1/3 cup) heavy cream

15g (1 tbsp) sugar

1 tsp (4g) coffee concentrate or 1 tsp instant coffee + 1 tsp hot water

1 tsp (4g) vanilla extract

3 egg yolks

For the Meringue

3 egg whites

150g (3/4 cup) sugar

Method

For the Base

1. Mix the graham crumbs and butter together until it forms the texture of wet sand
2. pour into the pie pan and pack down on the bottom and sides
3. set aside

For the Chocolate Ganache

1. In a small mixing bowl, whisk together the egg yolks, sugar, coffee, and vanilla.
2. In a small saucepan bring the cream to a boil on medium high heat.
3. Once it comes to a boil, take off heat and pour 1/3 into the egg yolks mixure, stirring the egg mixture simultaneously to temper the eggs.
4. Pour the milk egg mixture back into the saucepan and whisk over medium heat for about 2 minutes or until it reaches 71C/160F.
5. Strain the mixture over a sieve to catch any egg bits, and pour the hot milk mixture over the chocolate to melt. Let sit for 1 minute, then stir to combine.
6. Set aside to cool, stirring once in a while, and pour into the graham base once it reaches room temperature.

For the Meringue

1. Add the egg whites and sugar into a heatproof bowl and whisk over a small saucepan of simmering water. Stir until the sugar granules dissolve, about 3-5 minutes.
2. Place into a stand mixer or use a hand mixer with a whisk attachment, and whip the egg whites until stiff peaks.
3. Spoon over the chocolate pie, and broil for 3 minutes, or torch the top if you have one.
4. Place in the fridge to set completely for 4-8 hours and enjoy once fully chilled.