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.
Preheat oven to 350 degrees F. Coat a 9-inch glass pie pan lightly with canola oil.
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.
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 more the eggs will be at a safe temperature, 160 degrees 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.
Ingredients
Directions
Preheat oven to 350 degrees F. Coat a 9-inch glass pie pan lightly with canola oil.
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.
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 more the eggs will be at a safe temperature, 160 degrees 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.