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1
For the chocolate sauce: Pour an inch of water into a large saucepot and bring to a boil over medium-high heat. Turn heat down to a simmer. In a medium bowl, combine chocolate, butter, brandy, Grand Marnier and corn syrup and place the bowl over the simmering pot of water. Stir frequently and once ingredients are melted, remove bowl from heat and stir in cream. Set aside.
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2
For the graham cracker crust: In a large bowl, mix the graham cracker crumbs, sugar, butter and honey until well combined. Press the mixture evenly into a 10-inch pie tin. Spread about a 1/2 cup of the chocolate sauce over the crust. Set aside.
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3
For the meringue: Combine 1/2 tablespoon of cold water with the vanilla extract in a small bowl. Sprinkle the gelatin over the vanilla mixture and set aside.
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4
Combine 1/2 cup of water, corn syrup and sugar in a heavy bottomed pot and bring to a boil. Place a candy thermometer in the sugar mixture and cook until the temperature reaches 240u00b0 degrees. This is known as the soft ball stage.
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5
While the sugar mixture is cooking, whip the egg whites and cream of tartar in an electric mixer until they form soft peaks.
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6
When the sugar reaches 240u00b0, remove from the heat and carefully pour over whipped egg whites while the mixer is on low speed.
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7
Add dissolved gelatin mixture and mix on medium high speed until well incorporated. The meringue should be warm and hold soft peaks.
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8
To assemble the pie: Preheat oven to 450u00b0.
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9
Spread the almonds over the bottom of the pie crust, followed by 1/4 cup of the semisweet chocolate chips. Pour about 1/3 of the meringue over the nuts and chocolate chips. Drizzle remaining chocolate sauce across the meringue, sprinkle remaining chocolate chips. Finish off with remaining meringue, mounding it toward the center with an offset spatula to create a domed effect.
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10
With a hot knife, divide pie into 6 equal slices. Place the slices on a sheet pan and toast in the oven, about 5 minutes or until the meringue is golden brown. Serve right away.
