Step 1: Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse graham crackers until they become fine crumbs. Alternatively, place them in a ziplock bag and crush with a rolling pin. You should have about 1½ cups of crumbs. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed.

Step 2: Press and Bake the Crust
Pour the graham cracker mixture into your 9-inch pie pan. Using the bottom of a measuring cup or your fingers, press the crumbs firmly and evenly into the bottom and up the sides of the pan. Make sure there are no thin spots, especially where the bottom meets the sides. Bake for 10 minutes until lightly golden and fragrant. Remove from oven and let cool completely while you make the filling.

Step 3: Prepare the Chocolate Ganache
Place chopped chocolate in a heatproof bowl. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer—you’ll see small bubbles forming around the edges. Don’t let it boil. Remove from heat and immediately pour the hot cream over the chocolate. Let sit undisturbed for 2 minutes to allow the heat to melt the chocolate.

Step 4: Finish and Pour the Ganache
After 2 minutes, add vanilla and salt, then whisk the chocolate mixture from the center outward in a circular motion until completely smooth, glossy, and emulsified. Pour the ganache into your cooled graham cracker crust, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Refrigerate for at least 2 hours, or until the ganache is completely set and firm to the touch.

Step 5: Make the Meringue
When ready to serve (or within a few hours of serving), make your meringue topping. In a completely clean, dry mixing bowl (any trace of grease will prevent proper whipping), combine room temperature egg whites and cream of tartar. Using an electric mixer, beat on medium speed until foamy, about 1 minute.

Step 6: Add Sugar and Beat to Stiff Peaks
With the mixer running, gradually add the sugar 1 tablespoon at a time, waiting about 10 seconds between additions. Once all sugar is incorporated, increase speed to medium-high and continue beating for 5-7 minutes until stiff, glossy peaks form. The meringue should stand straight up when you lift the beaters, and the sugar should be completely dissolved (rub a bit between your fingers—it shouldn’t feel grainy). Beat in vanilla and salt for the final 10 seconds.

Step 7: Top the Pie with Meringue
Remove the chilled pie from the refrigerator. Dollop large spoonfuls of meringue over the chocolate layer, or pipe it decoratively using a piping bag with a large star tip. Use an offset spatula or the back of a spoon to create peaks and swirls all over the surface. Make sure the meringue touches the crust edges all around—this prevents it from shrinking.

Step 8: Toast the Meringue
Using a kitchen torch, carefully toast the meringue peaks until golden brown with some darker charred spots, just like toasted marshmallows. Work in sections, moving the torch constantly to avoid burning. If you don’t have a torch, place the pie under the broiler for 1-2 minutes, watching constantly—broilers are hot and can burn the meringue quickly. Rotate the pie as needed for even browning.

Step 9: Serve
The pie can be served immediately after toasting, or refrigerated for up to 4 hours. For the cleanest slices, dip your knife in hot water and wipe it clean between each cut. The contrast of textures—crunchy crust, smooth chocolate, fluffy meringue—is perfection in every bite.