Preheat your oven to 350 degrees F.

In a mixing bowl, stir together the graham cracker crumbs, melted butter, and salt until the mixture is evenly moistened.

Firmly press this mixture into the bottom and up the sides of a 9-inch pie plate or a non-stick tart pan.

Bake until it is golden brown, about 8 to 9 minutes. Remove it from the oven and allow it to cool completely.

In another mixing bowl, place the chopped semi-sweet chocolate, milk chocolate, and the 2 tablespoons of butter.

In a small saucepan, bring the heavy cream just to a very light boil.

Pour the hot cream over the chocolate mixture and stir until everything is melted and combined.

Now pour this mixture into the cooled crust and spread it into an even layer.

Chill it in the refrigerator for about 1 hour until it sets.

Add the egg whites, granulated sugar, and salt to a very clean heatproof bowl.

Place this bowl over a saucepan of barely simmering water.

Heat the mixture, stirring constantly, until it reaches 160 degrees on a candy thermometer, which should take about 3 to 5 minutes.

After it reaches that temperature, remove the bowl from the saucepan.

Add the cream of tartar and beat the mixture with an electric mixer fitted with a whisk attachment on high speed until stiff glossy peaks form, which should be around 5 to 8 minutes.

Just before it’s done, add in the vanilla extract.

Spread the fluff mixture over the set chocolate filling in the pie.

If you have a kitchen torch, toast the meringue topping until it is golden brown.

When you’re ready to serve, cut into slices.

Store any leftover pie in the refrigerator for up to 3 days.