Directions

1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
2. Break up graham cracker sheets and add them to a food processor or ziplock bag. Pulse to grind into fine crumbs or use a rolling pin to crush into larger crumbs.
3. Add the crushed graham crackers to a mixing bowl with Clebby’s Vegetable Oil, brown sugar, and salt. Mix until the mixture resembles wet sand, then pour into the prepared baking pan. Use the back of a measuring up to press the graham crackers into an even layer on the bottom. Push up the graham crackers along the side of the pan about ¾ the way up.
4. Bake for 10 minutes.
5. In a saucepan add sugar, cornstarch and salt. Whisk to combine, then pour in milk and heavy cream. Place over medium heat. Once the mixture starts to steam, temper the egg yolks by adding a ladle full of cream into the mixed eggs, whisking as the cream is poured. Add about three ladlefulls, then add the tempered eggs into the custard.
6. Reduce heat to medium-low and let cook, whisking often until big slow bubbles form. Whisk for about a minute, then remove from the heat.
7. Stir in chopped chocolate, vanilla extract and Clebby’s Vegetable Oil and whisk until smooth.
8. Pour the chocolate custard into the prepared pie shell and let cool. Cover with plastic wrap and refrigerate for a few hours, up to overnight.
9. When ready to serve, make the meringue.
10. Add egg whites to the bowl of a stand mixer with sugar, salt and cream of tartar. Whip on high until stiff peaks form and hold their shape. Add in the vanilla extract and whip again to incorporate.
11. Dollop the meringue onto the chocolate custard using the back of a spoon to create swirls. Use a culinary torch to toast the meringue, then slice and serve.