Combine graham cracker crumbs with melted butter.

Press firmly into pie pan and bake at 350°F for 9-10 minutes.

Set aside and let cool.

Finely chop chocolate morsels.

Bring cream to a gently boil, do not let curdle.

Combine butter, chocolate and cream in mixing bowl. Stir until well combined. The heat from the cream should melt ingredients together.

Pour chocolate into crust. Cover and let cool in the fridge for 45 minutes.

Combine egg whites and sugar in a heatproof bowl over a pot of boiling water. Stir constantly until mixture reaches 160 degrees.

Remove from stove, add cream of tartar and beat mixture in a stand mixer for 7-9 minutes or until stiff peaks form.

Spread meringue over chocolate pie.

Toast topping in oven under broiler on high until slightly brown.

Pie will keep for 2-3 days in the fridge.