Ingredients
- Crust
- 3 cups graham cracker crumbs
- 1/2 cup {1 stick} unsalted butter melted
- 1 tbs granulated sugar
- Filling
- 1 cup{2 sticks} unsalted butter cut up
- 1 - 12 ounce bitter sweet or semi sweet chocolate chips
- 1 1/2 cup confectioners sugar sifted
- 2 tbs cognac or brandy
- 1/8 tsp salt
- pinch of cream of tartar
- 1 marshmallow creme
- 2 tbs dutch processed cocoa powder
- 8 large egg yolks
- 1/4 cup kahlua or coffee flavored liqueur
- 1 tsp vanilla extract
- 1 1/2 cup heavy cream whipped
- pinch of salt
- 1/4 tsp vanilla extract
Preparation
Step 1
Crust: Heat oven to 350. Mix crumbs, butter and sugar in a medium bowl until blended. Press into the bottom of a 13x9 inch baking dish. Bake until browned and fragrant around 15 minutes. Cool completely on a rack.
Filling: Melt butter over medium-low heat in a medium saucepan, whisk in cocoa until smooth. Remove pan from heat. Add chocolate and stir until smooth. Let cool slightly. In a large bowl with a mixer on medium high speed, beat egg yolks and confectioners sugar until pale and thick. Add kahlua, cognac, 1 tsp vanilla extract and salt. Beat until blended. Add chocolate 1/3 at a time until blended and smooth. With a spatula fold in whipped cream just enough until blended. Spoon filling over the crust, spread evenly with a spatula. Cover and refrigerate until filling is very firm at least 4 hours.
Meringue: In a large bowl with a mixer on medium speed, beat egg whites until foamy. Add salt and cream of tartar and beat until soft and peaks form. Beat in 1/4 vanilla extract. Then add marshmallow creme 1/3 at a time until blended. On medium - high speed beat meringue until stiff. Spread meringue evenly over filling, swirling with back of a spoon to make peaks. Burnish top with a small torch until golden brown. Serve immediately.