Prepare crust. Mix crust ingredients until the texture is that of wet sand. Press the mixture against the sides and bottom of the pan using the underside of a measuring cup to press in firmly. Place in freezer to firm up.

Prepare chocolate filling. Preheat the oven to 350 degrees. Heat the cream and chocolate chips in microwave or saucepan stirring regularly until chocolate is melted. Beat in egg yolks and salt, then pour into chilled crust. Bake until the filling is set but still slightly wobbly in the center, about 20 minutes. Cool completely.

Prepare meringue topping. Place about an inch of water in a medium saucepan and bring to a boil. Whisk egg whites and sugar in your mixer bowl or another medium metal bowl. Place bowl on saucepan like a double boiler and continue to whisk until mixture reaches 160 F.

Remove from the heat and add the vanilla and cream of tartar. Using whisk attachment beat with stand mixer (or hand mixer) until the meringue is fluffy and cool and holds its shape, about 10 minutes. Transfer to piping bag and pipe round dollops in concentric circles onto cooled pie.

Using a culinary torch, flame the meringue until golden (some people place under broiler, shielding the crust with aluminum foil, but I haven’t tried this. If you do, watch very carefully).