This pie uses a method for making meringue which cooks the eggs to a safe temperature before whipping so there’s no need to be concerned about using raw eggs.
For the crust:
32 chocolate cookies (graham crackers or other chocolate cookie) plus more for topping
1/4 cup confectioners' sugar
3 tablespoons canola oil
2 tablespoons chocolate syrup
For the filling:
3 cups strawberries, fresh or frozen (thawed if frozen)
2 tablespoons lemon juice
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup granulated sugar
1/2 teaspoon cream of tartar
Whipped cream or Strawberries for garnish, optional
Preheat oven to 350 degrees F. Coat a 9-inch glass pie pan lightly with canola oil.
To prepare crust:
Process chocolate cookies, confectioners' sugar, oil, and chocolate syrup in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
To prepare filling:
Meanwhile, puree strawberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard any solids.
Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more—the eggs will be at a safe temperature, 160°F, at this point. Remove from the heat; be careful to avoid any steam escaping and continue beating on medium speed until room temperature, 3 to 5 minutes.
Gently fold the strawberry puree into the meringue until combined. Pour the strawberry filling into the pie crust; crumble the remaining chocolate cookies over the top or garnish with strawberry slices. Place the pie in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.