Preheat oven to 275 degrees.

Grease pie plate.

Beat egg whites & cream of tartar until soft peaks form, then add sugar and beat until stiff peaks form.

Pour the eggs into greased pie plate and spread out to form crust. bake for 30-40 minutes, until edges are slightly golden, and crust is not jiggly at all. Shut oven off, crack the door open and leave for 5-10 minutes, before removing to cool. Once cooled to room temp, it is ready to fill.

Place gelatine, ½ cup of sugar and salt in pan over medium heat and stir in the Silk Coconut Milk. Once the gelatine had dissolved add the chocolate and coco powder. Mix well until chocolate is dissolved.

In a small bowl whisk the egg yolks, then add a ¼ cup of the hot mixture while stirring. This will temper the eggs. Then add the eggs to main pot. Cook, stirring until thickened, then remove from heat and set aside.

In a fresh bowl, beat the egg whites with cream of tartar until soft peaks form, then add ⅓ cup of sugar, beat until stiff peaks form.

As soon as the chocolate mixture is cool enough to put your finger in, fold in meringue.

Pour filling mixture into crust and refrigerate for 3 hours before serving.