French Silk Pie

Preheat oven to 325°F. Coat a 9-inch deep-dish pie plate with cooking spray.

To prepare crust: 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 up the sides of the prepared pan.

Bake until the crust is crisp, about 10 minutes. Cool completely on a wire rack.

To prepare filling: Combine coffee and water in a small bowl. Sprinkle gelatin on top.

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 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from heat. Add the gelatin mixture and stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.

Beat 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 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 until set, about 3 hours.

Just before serving, beat cream and the remaining 1 tablespoon brown sugar in a large bowl with an electric mixer until soft peaks form. Spread fresh whipped cream over the pie and sprinkle with chocolate shavings, if desired.