Chocolate Cream Pie with Swiss Meringue

This is the only chocolate pie recipe you will ever need.

Oreo Crust:

• 24 Oreo cookies (regular or gluten free)
• 4 tablespoons butter, melted

Filling

Adapted from Ree Drummond

• 3 tablespoons cornstarch
• 3/4 cup granulated sugar
• Pinch of kosher salt 
• 2 1/4 cups whole milk 
• 3 large egg yolks, beaten 
• 139 grams/4.85 ounces (3/4 cup + 2 tablespoons) bittersweet chocolate, broken into pieces 
• 28 grams (2 tablespoons) butter 
• 2 teaspoons vanilla extract

Swiss Meringue:

Version 1: Adapted from Ina Garten

• 3 large egg whites
• 1 cup sugar 
• 1.5 teaspoons pure vanilla extract 
• scant 1/2 teaspoon cream of tartar 
• scant 1/2 teaspoon kosher salt 

Version 2: Adapted from ATK

• ¼ cup (about 1¾ ounces) granulated sugar
• ¼ cup (about 1¾ ounces) brown sugar
• 3 large egg whites 
• pinch of cream of tartar 
• pinch of table salt

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1. For the crust:
   • Pre-heat oven to 350-F.
   • Place the Oreo cookies in the bowl of a food processor, and pulse until finely ground (the finer the better).
   • Drizzle in the melted butter, and process until well-combined.
   • Pour mixture into pie plate, and press gently into place using the back of a measuring cup.
   • Bake for 10 minutes. Remove from oven and allow to cool completely.
2. For the filling:
   • Stir together the cornstarch, sugar and salt in a large saucepan over medium heat.
   • Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil.
   • Remove from the heat and stir in the chocolate, butter and vanilla.
   • Pour the chocolate filling into the cooled shell until it’s filled to the brim. (You may have some left over.)
   • Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours.
3. For the meringue:
   • Place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water.
   • Whisk the mixture almost constantly, until it reaches 120-F on a candy thermometer, and the sugar has dissolved.
   • Pour mixture into the bowl of an electric mixer fitted with the whisk attachment.
   • Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks.
   • Remove the chilled pie from the fridge and discard the wax paper.
   • Spread the meringue over the top of the chilled pie, making sure to get it to the edges.
   • With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks.
   • Toast the meringue with a brulee torch to the desired color. Slice and serve.