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1
FOR THE CRUST: Preheat oven to 325 degrees F, then lightly oil a 9-inch pie pan.
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2
In a food processor, combine chocolate wafers & dates, processing until finely chopped, then add oil & water & process until moistened.
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3
Press into the bottom & sides of the prepared pie pan.
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4
Bake crust for 10 minutes, or until crisp, then cool completely on a wire rack.
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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.
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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.
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7
DO NOT LET MIXTURE COME TO A SIMMER.
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8
Remove from heat, add reserved gelatin mixture & stir until dissolved.
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9
Add chocolate & vanilla, stirring until melted, then set aside to cool to room temperature, at least 30 minutes.
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10
Meanwhile, in a wide saucepan, bring about 1 inch of water to a bare simmer over low heat.
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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.
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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.
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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.
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14
Whisk 1/4 of the meringue into the reserved chocolate mixture until smooth.
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15
Scrape chocolate mixture into remaining meringue & use a whisk to incorporate it with a folding motion.
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16
Spoon this into the crust & chill, uncovered, until set, about 3 hours.
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17
The pie will keep, covered, in the refrigerator for up to 2 days.
