I’ve had this pie bookmarked from Bon Appétit since I first laid heart-eyes on it. It’s a rich chocolate pudding pie in a chocolate cookie crust with a torched meringue topping. Can you even? Marc was out of town for work the week of his birthday, so I schemed to make this for his return. He loves chocolate pudding and his birthday was just the excuse I needed to get out the blow torch. By complete stroke of luck, it also happens to be Pi Day and here I have one of the prettiest pies to come out of my kitchen.
It has a few steps to it, but the end result is worth it all. It’s rich and full of chocolate flavor with a mile-high meringue topping that will make you swoon. I don’t own a culinary torch, so I used Marc’s blow torch that he purchased for some house project I can’t remember. It sounds really serious when you start it up. I made a short video of the torching for Snapchat last weekend (nicoledula, if you want to follow along) and I had to nix the sound.
Every step of this recipe is deeply satisfying. The cookie crust with a pinch of salt feels like wet sand after you add the melted butter. When the pudding thickens up perfectly, your heart will swell. And finally, the glossy meringue almost swirls itself decoratively in an impressive heap and gets toasted. WORTH IT.