Chocolate and Nut Meringue Pie

SERVES 12

Crust

• 3 Tbsp olive oil, divided
• 3 egg whites
• 1½ cups sugar
• 1½ tsp Gefen Cinnamon
• ¾ tsp salt
• 3 cups roasted, unsalted whole nuts (such as walnuts or hazelnuts)
• ½ 3½-oz bar Rosemarie chocolate

Chocolate Layer

• 1 3½-oz (100-g) bar semisweet dark chocolate
• ½ 3½-oz (100-g) bar Rosemarie chocolate
• 1 Tbsp sugar
• 2 egg yolks

Meringue Layer

• 4 egg whites
• ¼ cup sugar
• pinch of salt
• ¼ tsp lemon juice

For the crust: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and brush it with 2 Tbsp olive oil.

Whisk the egg whites until foamy. Add the sugar, cinnamon, and salt. Mix until combined, then fold in the nuts, making sure they’re well coated with the egg and sugar mixture.

Spread the entire mixture onto the baking sheet and bake for 30–35 minutes. Remove from the oven and let it cool for at least 30 minutes, until it’s crisped up to a brittle.

Take three-quarters of the brittle and break it apart. Place into a food processer fitted with the S blade and pulse until it forms the texture of crumbs. Add the Rosemarie chocolate and remaining 1 Tbsp olive oil and pulse again until it forms a paste. Grease a 14-inch (35-cm) rectangular tart pan with a removable bottom and press the crumb mixture into the pan.