Prep 1 hr 30 mins
Cook 6 hrs
Serve with whipped cream. Chill time = cook time
- 1 large store-bought graham cracker crust
- 3⁄4 cup cold strong brewed coffee
- 1⁄4 cup unsalted butter
- 8 ounces semisweet chocolate, coarsely chopped
- 3 large eggs, separated (whites brought to room temperature)
- 1 teaspoon vanilla extract
- 1 1⁄2 teaspoons unflavored gelatin
- 1⁄4 teaspoon cream of tartar
- salt (a pinch)
- 1⁄3 cup sugar
- 1⁄2 cup cold whipping cream
- fresh whipped cream
- Prebake store-bought crust according to package directions; let it cool; refrigerate until ready to use.
- Over very low heat, combine ½ cup of the coffee and 2 tablespoons butter in a medium saucepan, preferably nonstick.
- As the butter starts to melt, add the chocolate; let the mixture stand on the heat for 3-4 minutes, stirring a few times.
- When the chocolate has melted, remove from the heat, whisking to smooth.
- Whisk the remaining 2 tablespoons butter into the mixture, adding about ½ tablespoon at a time.
- Transfer the pan to a wire rack and let cool, whisking occasionally.
- While the mixture is still warm, whisk in the egg yolks.
- Put the saucepan back over very low heat and heat the mixture, whisking virtually nonstop, for 3-4 minutes to cook the yolks.
- Remove pan from heat and stir in the vanilla; let cool to room temperature, then refrigerate, whisking occasionally.
- Pour the remaining ¼ cup coffee into a small saucepan and sprinkle the gelatin over it; set aside for 5 minutes to soften.
- Gently heat the mixture, whisking, until the gelatin is dissolved, 1-2 minutes.
- Whisk this into the chocolate mixture and return the mixture to the refrigerator, whisking occasionally, 30-60 minutes, until it has the consistency of a very thick fudge sauce.
- Using an electric mixer, beat the egg whites until they hold soft peaks; beat in the cream of tartar and salt.
- Gradually add the sugar, beating on high speed until the whites are thick, glossy, and firm but not dry.
- Transfer the chocolate mixture to a large bowl and fold in 1/3 of the egg whites.
- Add the rest of the egg whites and continue to fold, until no white streaks remain.
- Wash and dry beaters; Using a chilled bowl and chilled beaters, beat the heavy cream with the mixer until stiff but not grainy.
- Fold the whipped cream into the chocolate mixture until evenly combined.
- Scrape filling into the chilled pie shell, smoothing the top with a spoon.
- Cover loosely with tented foil and refrigerate for at least 4 hours, preferably 6.
- Serve garnished whipped cream, if desired.