French Silk Pie

Directions

1. 1
   FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
2. 2
   In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
3. 3
   Press into the bottom & sides of the prepared pie pan.
4. 4
   Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
5. 5
   FOR THE FILLING: In a small bowl, combine coffee (if using) & 1 tablespoon of water, then sprinkle the gelatin on top & set aside to soften.
6. 6
   In a small saucepan, whisk together the egg, milk, 3 tablespoons of brown sugar & cocoa until smooth, then cook over low heat, whisking constantly, until thickened, from 5 to 7 minutes.
7. 7
   DO NOT LET MIXTURE COME TO A SIMMER.
8. 8
   Remove from heat, add reserved gelatin mixture & stir until dissolved.
9. 9
   Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
10. 10
    Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
11. 11
    Then, in a heatproof bowl, large enough to fit OVER the saucepan, combine egg whites, cream of tartar, remaining 3 tablespoons of water & remaining 5 tablespoons of brown sugar.
12. 12
    Set the bowl over the saucepan & beat with an electric mixer at low speed until an instant-read thermometer registers 140 degrees F, about 3 to 5 minutes.
13. 13
    Increase mixer speed to high & continue beating for another 3 1/2 minutes, then remove bowl from the heat & beat meringue until cool, 2 to 3 minutes longer.
14. 14
    Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth.
15. 15
    Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
16. 16
    Spoon this into the crust & chill, uncovered, until set, about 3 hours.
17. 17
    The pie will keep, covered, in the refrigerator for up to 2 days.