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Ingredients
- Crust:
- 9 whole graham crackers, ground finely in a food processor
- 2 Tbsp. heavy cream
- 2 Tbsp. Nutella
- 1 oz. semisweet or bittersweet chocolate, melted
- 1 Tbsp. unsalted butter, melted
- Coffee Ganache:
- 12 0z. Semisweet or bittersweet chocolate, finely chopped
- 2 Tbsp. (1/4 stick) unsalted butter, cut into 1/2 " cubes
- 1/1 /4 cups heavy cream
- 2 Tbsp. finely ground coffee beans
- Meringue:
- 2 large egg whites
- 1/2 cup sugar
Preparation
Step 1
Crust Directions: Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
Ganache Directions: Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 Tbsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.