METHOD

1. Place the biscuits in a food processor and process until fine. Add the butter and process until combined. Using the back of a spoon, press the biscuit mixture into the base of an 18cm round (1-litre-capacity) pie dish. Refrigerate until needed.
   
2. Place the chocolate and cream in a medium saucepan over low heat, stirring until melted and smooth. Pour into the pie dish and refrigerate for 45 minutes or until firm. 
   
3. To make the marshmallow meringue topping, place 1½ cups (330g) of the sugar, the cream of tartar and water in a small saucepan over high heat. Bring to the boil, reduce the heat to low and cook, without stirring, for 3–4 minutes or until slightly reduced and syrupy. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until soft peaks form. Add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl. With the mixer still on high speed, gradually pour the sugar syrup into the eggwhite in a thin, steady stream and whisk for a further 3–4 minutes or until thick and glossy. 
   
4. Spoon the meringue on top of the pie. Using a hand-held kitchen blowtorch or placing the pie under the grill (broiler) for 30 seconds, lightly toast the meringue to caramelise the top. Slice to serve. Serves 6–8
   

+ Making meringue is a science – be sure to measure the eggwhites carefully, remembering egg sizes do vary.
+ This pie is best eaten on the day it’s made.

Photography: Chris Court