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1
Preheat oven to 325F.
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2
Coat a 9-inch pie pan with cooking spray.
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3
For the crust:
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4
Combine chocolate wafers and dates in a food processor, process until very finely chopped.
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5
Then add water and oil, process them until moistened.
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6
Press the mixture into the bottom and sides of the prepared pie pan.
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7
Bake until crisp, about 10 minutes.
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8
Then cool completely on a wire rack.
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9
For the filling and garnish:
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10
Combine coffee and water in a small bowl.
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11
Sprinkle gelatin on top and set aside to soften.
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12
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth.
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13
Cook them over low heat, whisking constantly, until thickened and an instant thermometer registers 160F, about 7 minutes.
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14
Do not let the mixture come to a simmer.
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15
Remove from the heat.
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16
Add the reserved gelatin mixture, stir until dissolved.
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17
Add chocolate and vanilla, stirring until melted.
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18
Set aside to cool to room temperature, about 30 minutes.
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19
Then beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy.
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20
Increase speed to high and beat until soft peaks form.
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21
Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
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22
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth.
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23
Scrape the chocolate mixture into the remaining meringue and fold in.
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24
Spoon the filling into the crust smooth and chill, uncovered, refrigerated until set, at least 4 hours or overnight.
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25
Serve cold or room temperature.
