- 14 graham crackers, about 7 1/2 oz. (235 g) total
- 2 Tbs. firmly packed light brown sugar
- 10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, melted
- Kosher salt
- 2 cups (16 fl. oz./500 ml) milk
- 6 eggs, separated
- 1 3/4 cups (14 oz./435 g) granulated sugar
- 3 Tbs. all-purpose flour
- 2 Tbs. unsweetened natural cocoa powder
- 6 oz. (185 g) semisweet chocolate, finely chopped
- 2 oz. (60 g) unsweetened chocolate, finely chopped
- 2 tsp. vanilla extract
Preheat an oven to 350°F (180°C).
In a food processor, pulse the graham crackers until the texture resembles sand. Add the brown sugar, butter and pinch of salt and pulse until the texture resembles wet sand. Gently press the crust mixture evenly into the bottom and up the sides of a 9 1/2-inch (24-cm) pie dish. Bake until the crust is lightly browned, about 10 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, in a saucepan over medium heat, warm the milk until small bubbles form around the edge of the pan. Remove from the heat.
In a bowl, whisk together the egg yolks, 3/4 cup (6 oz./185 g) of the granulated sugar and a pinch of salt until smooth. Sift the flour and cocoa powder over the yolk mixture and whisk until smooth. While whisking constantly, slowly pour in the hot milk, then pour the mixture into the pan. Set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture coats the back of the spoon, about 1 minute more.
Pour the filling through a fine-mesh sieve into a bowl. Add the chocolates and stir until melted, then stir in 1 tsp. of the vanilla. Spoon the filling into the cooled crust. Refrigerate, uncovered, until chilled, about 2 hours.
When the filling is chilled, in a saucepan, bring 1 inch (2.5 cm) of water to a simmer. Place the egg whites and the remaining 1 cup (8 oz./250 g) granulated sugar in an electric mixer bowl and set over but not touching the simmering water. Whisk until the sugar is dissolved and the mixture is hot to the touch, about 2 minutes. Place the bowl on the mixer and add the remaining 1 tsp. vanilla. Beat with the whisk attachment on high speed until the meringue cools to room temperature and stiff peaks form, 5 to 6 minutes.
Mound the meringue on top of the pie, using an offset spatula to spread it to the edges. Using a spoon, create mountains of meringue on the surface. Lightly brown with a kitchen torch. Serve immediately, or refrigerate for up to 6 hours. Serves 8 to 12.