Peanut Butter Chocolate Meringue Pie is like one big, delicious S'more in the shape of a pie. It's an over-the-top dessert for any occasion!
In a medium-sized mixing bowl, pour the hot cream over the finely chopped chocolate and let it sit for about 4 minutes. Use a spoon to stir the mixture until the cream is fully incorporated. Then, add the peanut butter and stir until it's completely smooth. Set this aside and let it come to room temperature, about 20 minutes or so.
Pour the graham cracker mixture into a 10-inch pie dish. Use your fingers to gently press it down evenly on the bottom and edges, to form the crust.
When the pie is almost done setting in the refrigerator, make the meringue. (See next step.)
Fill medium-sized saucepan with a few inches of water and place it over medium heat, and bring the water to a simmer. Then in a heatproof bowl, that will fit snugly into the saucepan, combine the egg whites and remaining 1 cup of sugar. Place this bowl on top of the pan with the simmering water. Whisk constantly until the sugar has dissolved and the mixture is very warm, about 4 minutes. Now pour this into a stand mixer with the whisk attachment, or use an electric hand mixer with the whisk attachment. Whip until stiff, glossy peaks form, about 5 minutes.
Remove the pie from the refrigerator and immediately pour the meringue on top of the chocolate. Use a rubber spatula to get every last bit, and swirl it around the top surface of the pie to make pretty patterns.
Use a small kitchen blow torch or the broiler to brown the sugar. If you are using the torch, simply turn it on medium-high and evenly go around until the meringue becomes golden everywhere you want it to. If you are using the broiler, keep a very careful eye on it. It will brown quickly!
Place in the refrigerator, uncovered, for about 1 1/2 hours. Then slice and serve.