Double-Decker Chocolate Cream Pie

• 12 ounces chocolate wafers finely ground in a food processor
• 7 tablespoons unsalted butter melted
• 1 teaspoon unflavored gelatin
• 1/2 cup milk
• 1 cup heavy cream
• 3/4 cup sugar
• 8 ounces milk chocolate finely chopped
• 1 teaspoon pure vanilla extract
• 4 large egg whites

1. Mix together ground cookie crumbs and melted utter until evenly moistened. Press into an 8-inch springform pan, coating bottom and three-quarters of the way up sides. Cover with plastic wrap; chill 30 minutes.
2. Sprinkle gelatin over milk; let soften 5 minutes. Bring the cream and 2 tablespoons sugar to a boil in a small saucepan, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover and let stand 3 minutes. Stir until thoroughly combined. Pass mixture through a fine sieve into prepared cookie crust; discard any unmelted chocolate. Chill until filling is set, about 6 hours or up to overnight.
3. Heat egg whites and remaining 3/4 cup sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water, stirring until whites are warm to the touch and sugar is dissolved. Attach bowl to mixer; whisk on medium speed until soft peaks form. Raise speed to high, and beat until peaks are stiff and glossy but not dry.
4. Using a flexible spatula,top pie with meringue, lifting to create peaks. Use a small kitchen torch to brown meringue (or place under broiler, watching carefully, as it will brown quickly). Refrigerate until ready to serve, up to 1 day.
5. To make the white chocolate layer, repeat using the ingredients for the milk chocolate layer and replacing with white chocolate.)

chocolate wafers, butter, unflavored gelatin, milk, heavy cream, sugar, milk, vanilla, egg whites

Taken from www.yummly.com/recipe/Double-Decker-Chocolate-Cream-Pie-1657102 (may not work)