- With the rack in the middle position, preheat the oven to 325°F (165°C). Generously butter a 9-inch (23 cm) pie plate (see note). Line the bottom with parchment paper and butter.
- In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until stiff peaks form.
- Spoon the mixture into the prepared pie plate. With a small offset spatula, evenly spread the meringue over the bottom and sides of the plate.
- Bake for 45 minutes or until the meringue is golden brown. Let cool.
- In a small saucepan, bring the cream to a boil.
- In a bowl, combine the egg yolks and sugar with a whisk. Gradually add the hot cream over the yolks, stirring constantly. Add the chocolate and let melt for 1 minute.
- With a spatula, stir gently until the chocolate has melted. Add the butter and stir until smooth. Pour the mixture into the meringue crust. Cover with plastic wrap directly on the surface of the crémeux. Refrigerate for about 6 hours or until the crémeux is firm.
- When ready to serve, whip the cream and icing sugar in a bowl with an electric mixer until medium-stiff peaks form. Spread over the pie.
For this recipe, avoid using a fluted pie plate.