30 chocolate wafers, for crust
2 tablespoons chopped pitted dates, for crust
1 tablespoon canola oil, for crust
2 tablespoons water, for crust
1/2 cup low-fat milk, for filling
8 tablespoons packed light brown sugar, divided, for filling
1/3 cup unsweetened cocoa powder, preferably Dutch-process, for fiilling
2 ounces bittersweet chocolate, chopped, for filling
1 tablespoon brewed coffee, for filling
1 1/2 teaspoons vanilla extract, for filling
1 1/2 teaspoons unflavoured gelatin, for filling
2 tablespoons dried egg whites, reconstituted according to package directions, for filling
1 large egg, for filling
1/2 teaspoon cream of tartar, for filling
To make crust: Preheat oven to 325F. Coat a 9-inch deep-dish pie pan with cooking spray.
Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened.
Press into the bottom and sides of the prepared pan. Bake until crisp, about 10 minutes.
Cool completely on a wire rack.
To make filling: Combine coffee and water in a small bowl. Sprinkle gelatine on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth.
Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160F, 5 to 7 minutes. Do not let the mixture come to a simmer.
Remove from the heat. Add the reserved gelatine mixture; stir until dissolved.
Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy.
Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk.
Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.