For the base:
- 250 grams Graham crackers / Digestives
- 125 grams butter, melted
For the filling:
- 450 millilitres double cream
- 225 millilitres dark chocolate
For the meringue:
- 170 grams caster sugar
- 100 millilitres water
- 3 fresh egg whites, at room temperature
For the base:
- Make the base: Blitz the crackers in a food processor. Add the melted butter and mix well. Tip into the tin and use the back of a spoon to create an even crust across the base and right up the sides. Chill for 2 hours.
- Make the filling: Put the cream into a saucepan and bring it to a simmer, then take it off the heat. Finely chop the chocolate and put it into a large mixing bowl. Pour the hot cream on top of the chopped chocolate and use a whisk to slowly mix together, until you have a thick ganache. Scrape the mixture into the pie case and use a small palette knife to smooth over the top. Chill for another 2 hours.
- Make the meringue topping: Put the sugar and water into a small saucepan and stir over a low heat until the sugar has dissolved. Attach a sugar thermometer to the pan and let the syrup come to a boil. Keep an eye on the temperature and take it off the heat when it reaches 120C.
- While the syrup is cooking, whisk the egg whites to soft peaks - either in a stand mixer or in a large heatproof bowl with an electric hand whisk. When the syrup has reached 120C carefully pour it into the egg whites, in a slow stream down the inside of the bowl. Keep the mixer or whisk on low speed while you add the syrup - then once it’s mixed through, turn the speed up to medium. Keep whisking until the meringue has reached stiff peaks and the temperature has cooled right down. Transfer the meringue to a large piping bag fitted with a large round tip.
- Pipe large meringue dots in a pattern on top of the pie then use a blowtorch to brown the top. Use a hot knife to slice and serve.