This pie is a tradition in many American families, especially for Thanksgiving and Christmas.
It’s dreamily light so that even after a heavy turkey or Christmas lunch, there’ll always be room for a slice – or two! You’ll need to read the recipe first and consider the cooling/prep times before starting.  Serves 8.

Chocolate Dream Pie

INGREDIENTS: ​
For the meringue pie shell:

• 4 egg whites, separated, room temperature
• ½ teaspoon cream of tartar
• 1 cup superfine (caster) sugar
• 1/8th teaspoon salt

 
For the filling:

• 4 egg yolks
• 3 oz/85g unsweetened chocolate
• ½ cup superfine (caster) sugar
• 1/8th teaspoon salt
• 2 tablespoons water
• 1 cup heavy cream, whipped

 
For the topping:

• 1 cup heavy cream
• 2 tablespoons superfine (caster) sugar
• ½ teaspoon vanilla
• 2 tablespoons grated unsweetened chocolate

METHOD:

1. Preheat the oven to 250F/122C. Beat the egg whites and cream of tartar in a bowl on high speed until foamy. While still beating constantly, add the sugar, 2 tablespoons at a time, beating after each addition until sugar is dissolved before adding the next. Rub a little of the meringue between you thumb and forefinger – it should feel completely smooth. Continue beating until whites are glossy and stand in stiff peaks.
2. Spread the meringue into a 9-inch/23cm glass (ideally Pyrex) pie plate. With the back of a spoon, build up the edge to form a rim. The finished result should be in the shape of a pie shell.
3. Bake the shell in the oven until firm and a wooden pick inserted into the centre comes out clean – approximately 1 – ½ hours. Turn off the oven. Let the shell dry in the oven, with the door closed, until it’s cool and crisp – at least one hour.
4. Melt the chocolate in a microwave safe dish.
5. In a bowl, beat the egg yolks, sugar, salt and water together.
6. Using a mixer, slowly stir some of the melted hot chocolate into the egg yolk mixture. Constant mixing is required so that the hot chocolate doesn’t curdle the egg yolks. Keep adding the chocolate, stirring constantly, until all the chocolate has been added to the egg yolks and the mixture is smooth.
7. Transfer the egg yolk mixture into a double boiler and heat on low until thick.
8. Remove from the heat and put aside to cool. At least 2 hours or overnight.
9. Whip the cream until if forms soft peaks.
10. Fold the chocolate mixture into the whipped cream. Since the chocolate mixture is thick (it should be like fudge), it’s easier to add the chocolate to the whipped cream by the spoonful, and then folding it in a little at a time. Once all the chocolate has been folded into the whipped cream, it’s ready to spoon it into the meringue shell.
11. Cover the pie with plastic wrap and chill for at least 4 hours.
12. Before serving, make the whipped cream topping. Simply put the heavy cream, vanilla and sugar into a bowl and beat until the cream is stiff. Spread the whipped cream on top of the pie and sprinkle the top with grated chocolate.