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:
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
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 with your hands.
Bake for 10 minutes. Remove from oven and allow to cool completely.
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.
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.
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