Chocolate Velvet Pie with Meringue Crust is perfect for your Pi Day celebration, but also for anytime you have a chocolate craving! A meringue shell is topped with incredibly rich, dreamy chocolate whipped cream and chocolate shards.
Grease a 9-inch deep dish pie plate. Set aside.
Preheat oven to 350º.
In the bowl of a stand mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks start to form. Very slowly, add the sugar and continue beating until stiff peaks form. Mix in vanilla.
Spread meringue in pie plate, smoothing top with an offset spatula. Bake for one hour, then turn off oven and leave meringue in oven to cool.
When meringue shell is cool, make the filling.
Place chocolate and coffee in a microwave safe bowl and microwave for 30-seconds, stop and stir, then repeat until chocolate is melted and smooth. Mix in vanilla and let cool.
Whip cream with sugar until stiff peaks form. Add cooled chocolate to the cream, and gently fold in until all white streaks are gone.
Spread topping over top of meringue shell. Garnish with chocolate if desired. Chill before serving.