Directions

1. For the pie crust, crush the chocolate cookies to a powder, combine with the melted butter and mix well. Let cool.
2. To make the raspberry curd, place the raspberries, sugar, lemon juice and water in a saucepan and bring to a boil. Once boiling, reduce the heat and let simmer for about 5 minutes. Remove from the heat then grind the mixture with a hand blender or a blender. Pass the mixture through a sieve to get a homogeneous, lump-free liquid. Put it back in the saucepan, add the egg yolks and the cornstarch and stir well. Bring it to a boil for about 1 minute, or until it starts thickening. Add a pinch of salt and the butter. Fold gently until it becomes smooth and creamy. Put it in the fridge for about 2 hours.
3. For the meringue, beat the egg whites very well in a kitchen mixer until stiff. In a small saucepan, bring the sugar and water to boil. Allow the sugar to dissolve and let simmer for about 5 minutes until a thick syrup is formed.