S’mores No bake Chocolate Pie (Easy summer dessert)

Instructions

Biscuit base

1. Add the graham crackers or digestive biscuits to a food processor and blitz into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
2. Pour the melted butter over the biscuit crumbs and mix until they resemble wet sand and all of the crumbs are evenly coated.
3. Tip the mixture into a 23cm (9-inch) pie dish. Use the back of a spoon or the base of a measuring cup to firmly press the crumbs over the base and up the sides of the dish, creating an even crust.
4. Place the pie crust in the fridge for 30 minutes, or in the freezer for 15 minutes, until firm while you prepare the chocolate filling.

Chocolate filling

1. In a saucepan, whisk together the caster sugar, cocoa powder, cornflour and salt.
2. Gradually whisk in the milk, then the double cream until smooth. Whisk in the egg yolks.
3. Place over a medium-low heat, whisking constantly, until the mixture thickens and just begins to bubble. This should take around 5-6 minutes.
4. Remove from the heat and stir in the chopped chocolate, butter and vanilla until smooth and glossy.
5. Pour into your pie crust.
6. Press cling film directly onto the surface and chill for at least 6 hours, preferably overnight.

Meringue

1. Place the egg whites and caster sugar in a clean oil free bowl  and place it over a pot of gently simmering water, creating a double boiler.
2. Whisk the mixture occasionally until the sugar has fully dissolved and it feels hot to the touch.
3. Remove from the heat,  and whisk for a few minutes until it turns white, then add the corn starch. Keep whisking until you get glossy meringue with stiff peaks. (if you can hold the bowl over your head its ready)

Assemble

1. Once the chocolate pie has set, make the meringue, cover the top of the pie. Toast with a kitchen torch.