Double Chocolate French Silk Pie

Directions

Preheat oven to 325℉ (160℃) F. Coat a 9-inch pie pan with cooking spray.

For the crust:

Combine chocolate wafers and dates in a food processor, process until very finely chopped. Then add water and oil, process them until moistened.

Press the mixture into the bottom and sides of the prepared pie pan. Bake until crisp, about 10 minutes. Then cool completely on a wire rack.

For the filling and garnish:

Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth.

Cook them over low heat, whisking constantly, until thickened and an instant thermometer registers 160°F, about 7 minutes. Do not let the mixture come to a simmer. Remove from the heat.

Add the reserved gelatin mixture, stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

Then beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form.

Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.

Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in.

Spoon the filling into the crust smooth and chill, uncovered, refrigerated until set, at least 4 hours or overnight. Serve cold or room temperature.