In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed until combined. Add the lard and mix again on low until the lard is incorporated into the flour and creates a sandy texture. Add the crème fraiche and mix again until the crème fraiche is incorporated and the dough starts to come together into a shaggy ball. (This dough is very forgiving and you don’t have to worry quite as much about overworking it as you do a normal pie dough.)

Press the dough into a 9 in [23 cm] pie plate. Press and smooth the dough with your hands to an even thickness. Transfer the crust to the freezer until firm, 20 to 30 minutes. Adjust an oven rack to the middle of the oven. Preheat the oven to 400F [200C]. Place a sheet pan on the oven rack (the preheated pan helps crisp the bottom of the pie crust). Remove the pie plate from the freezer and line the pie shell with foil, covering the edges to prevent burning.

Fill the center with pie weights and bake for 28 to 35 minutes, until the dough is golden brown and no longer wet. Transfer the pie plate to a wire rack and carefully remove the pie weights and foil. Brush the crust with egg wash, and bake for 6 to 12 minutes longer, until golden brown. Transfer the pie plate to a wire rack and let cool completely.

Heat 1 cup [240 g] of the heavy cream in a small saucepan over medium heat until just warmed. In a medium saucepan off the heat, whisk the egg yolks. Whisking constantly, slowly add the sugar to the egg yolks, then the salt, and then slowly pour in the warmed heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, coats the back of a spoon, and registers 160F [70C]. Pour the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla.

In a small saucepan over low heat, melt the chocolate, stirring frequently until smooth. Whisk the chocolate into the custard until smooth, then let cool. In the bowl of a stand mixer fitted with a whisk, beat the remaining ½ cup [120 g] of heavy cream until stiff peaks form. Whisk one-third of the whipped cream into the chocolate custard to lighten it, then gently fold in the remaining whipped cream.

Pour 1 in [2.5 cm] of water into a medium saucepan and bring it to a gentle boil. Wipe the bowl of the stand mixer, whisk attachment, and spatula with a few drops of lemon juice (meringue can be compromised if any fat gets into it, and lemon juice helps remove any oils that may be lurking. Make sure all your utensils, equipment, and hands are very clean!) In the bowl, gently stir the sugar, eggs, salt, and cream of tartar with a rubber spatula until totally combined. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with the spatula until the sugar is completely melted and reaches a temperature of 160F [70C], 4 to 5 minutes. As you stir the mixture, scrape down the sides of the bowl with the spatula (this will ensure no sugar crystals are lurking on the sides of the bowl and will help prevent the egg whites from cooking).

Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. Whisk on low speed for a minute, then slowly increase the speed to high. Beat until stiff, glossy peaks form, 6 to 10 minutes. Add the vanilla and beat on medium-low speed until incorporated. Use immediately.

Take the chilled pie from the refrigerator and remove the parchment paper. Working quickly, use a spatula to spread the meringue over the top of the pie. Use a spoon to create curls and peaks in the meringue. Hold a kitchen blowtorch 1 to 2 inches away from the meringue and touch the flame down in between the curls. The curls will toast and brown (if the curls set on fire, you can blow them out). Do this until you are happy with the color. Serve immediately.