Brownie S'mores Pie

Graham Cracker Crust
26 Preheat the oven to 350 F and place a rack in the center of the oven.
27 Blend the graham crackers in a blender until they become a fine powder, similar to flour. You really want the graham crackers to be fine. If they are too coarse, the crust will be too porous causing the custard to soak into it.
28 In a medium bowl stir together the sugar, salt, and ground graham crackers. Pour in the melted butter and vanilla and use a fork to mix everything together.
29 If it’s too dry add a little more butter but be careful not to make it too wet. It should still seem crumbly.
31 Pour the mixture into the pie pan, don't grease the pan in advance. Press most of the crust into the sides of the pan first and then the rest across the bottom with your fingers.
32 Use your thumb or your pointer finger to really press it into the bottom corner so that you don’t get a super thick pastry corner. 
33 Make sure the crust reaches all the way to the top of the pan. Take your time with this, it’s important that it is neat and even before baking and filling.
Brownie Layer
0 In a medium pot add in the butter, brown sugar, cocoa powder, fine sea salt, and vanilla extract.
19 Place the pot over medium low heat to melt the butter. Whisk and cook until all ingredients have melted and the mixture is smooth. 
20 Turn off the heat and crack in the eggs one at a time, whisking after each one. 
21 Pour in the flour and baking powder and whisk again.
22 Pour the brownie batter into the graham cracker crust and sprinkle the top with chocolate chips. 
23 Bake in the preheated oven for 25 minutes until the edges of the brownie are puffed and the center only has a slight wobble. 
Chocolate Pudding
2 In a medium sauce pot, add in the sugar and cornstarch (or whichever starch you're using) and whisk together.
3 Pour in the milk and whisk again.
4 Add in the cocoa powder, egg yolks, and salt and whisk once more.
5 Place the pot over medium low heat. Whisking regularly being sure to scrape the sides and bottom of the pot as you whisk.
6 Cook until thick and bubbles start to appear.
7 Remove the pot from the heat and add in the chopped up chocolate. Whisk until melted. 
9 Scoop in the sour cream and whisk again.
8 Pour the chocolate pudding through a fine mesh sieve into a separate bowl.
10 Then pour the pudding over top of the cooled brownie layer. Cover the surface with a sheet of plastic wrap to keep it from forming a skin. Place the pie in the fridge to set for at least 6 hours or overnight. 
Meringue
12 Ideally, make the meringue the day you plan to serve the pie. In a large metal mixing bowl (or the bowl portion of a double boiler) add in the egg whites, a pinch of salt, and white granulated sugar.
13 In a separate pot (or the bottom of a double boiler) add in two inches of water. Bring the water to a gentle simmer and then turn the heat to low to keep it simmering.
14 Place the mixing bowl over the simmering water and whisk constantly until the sugar has dissolved into the egg whites. Check to make sure that the mixture is done cooking by rubbing some of it between your fingers and feeling if the sugar has fully dissolved. If it is fully dissolved, turn off the heat and remove the bowl from the pot.
15 Allow the mixture to cool for 5-10 minutes. Use an electric mixer to whip the meringue on high speed until almost stiff peaks form. We’re going for a s’mores marshmallowy kind of texture.
16 Take the set pie out of the fridge and peel away the plastic wrap.
17 Spoon or pipe the meringue over the chocolate filling in any design you want. Optionally torch it or leave it as is! The first slice is always a bit messier to remove but the next slices should come out cleanly.