Add graham crackers, sugar and salt to a food processor and process until you have fine crumbs. Add 6 tablespoons of melted butter and process to combine. Place in a pie pan tapping down with the bottom of a flat cup. Bake at 350º for 8 minutes. Let cool before filling.

Whisk egg yolks, sugar and cornstarch together until it has turned a pale yellow. Set aside.

Break the chocolate into small pieces and place in a microwave safe bowl. Microwave on medium power for about 2 minutes, stirring every 30 seconds until it has melted. Set aside.

In a medium saucepan, bring the milk and cream to a simmer, add about ½ cup of the milk to the egg mixture a tablespoon at a time, tempering the eggs. Then slowly add the warm egg mixture to the saucepan of milk. Heat over low to medium heat, whisking constantly until it has thickened, about 5 minutes. Remove from the heat.

Add the vanilla and melted chocolate to the milk mixture whisking until combined. Whisk in butter.

Place plastic wrap directly on top of the chocolate filling and let sit at room temperature for about 30 minutes. Pour into the baked graham cracker crust and chill for 3 hours or overnight.

Fill a medium saucepan with water and place over medium heat. Set the bowl of an electric mixer over the simmering water but not touching the bottom of the saucepan. Add egg whites, sugar, and cream of tartar to the bowl and whisk for 4 minutes until the sugar dissolves and the mixture is warm but not hot. The sugar should have dissolved.

Remove from heat and with the whisk attachment of an electric mixer, beat for 5-7 minutes gradually increasing the speed until you have stiff glossy peaks Add vanilla and use right away.

Top the pie with dollops of frosting, making peaks. Use a kitchen blow torch to toast the topping or you can place it in the oven under the broiler for a minute, keeping the door slightly ajar as it will burn easily.

Keep refrigerated until ready to serve. It is best served right the same day but will last for about 3 days.