Instructions

1. Preheat the oven to 325°F.
2. First, make the graham cracker crust. Place all the ingredients for the graham cracker crust in a medium bowl and stir together until all the graham cracker crumbs are coated and resemble wet sand. Pour the crust into a standard size pie dish and use your fingers to press the graham cracker crumbs into an even layer along the bottom and edges of a standard size tart pan. I like to use a measuring cup (or something else with a flat bottom) to really the pack the crust in. Set aside.
3. Next, make the filling.  Melt the chocolate and butter in a saucepan over low heat, stirring in one direction (this will prevent the mixture from splitting). Stir until homogenous and remove from the heat.
4. Set aside.
5. Beat the eggs, salt, and 1/2 cup sugar until light and fluffy, about 3 minutes. Fold 1/3 of the egg mixture into the chocolate until well mixed. Gently fold in the remaining 2/3 of the egg mixture.
6. Pour the chocolate filling into the pie crust, using a rubber spatula to smooth out the filling. Bake until puffed and just beginning to crack (about 25 minutes).
7. Allow the pie to cool for an hour before placing in the fridge to chill.
8. When ready to serve, make the topping. In a stand mixer fit with the whisk attachment, beat the egg whites until frothy. Continue beating on medium high speed and slowly stream in the granulated sugar. Beat for 3 to 5 minutes or until the meringue is no longer gritty and holds stiff peaks when you life the whisk up.  Spread the meringue over the top of the pie, using a spoon to make big swirls and peaks.
9. Use a kitchen blow torch to toast the exterior of the the meringue. If you don’t have a blow torch, you can also place in an oven set to broil for 1 minute, but be sure to keep an eye on it because it will toast very quickly!
10. Enjoy!