Coffee 'S'Mores Pie

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This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

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  • 8

Ingredients

  • Graham Cracker Crust
  • 9 whole graham crackers, ground finely in a food processor
  • 2 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 ounce semisweet or bittersweet chocolate, melted
  • 1 tablespoon unsalted butter, melted
  • Coffee Ganache
  • 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
  • 1 1/4 cups heavy cream
  • 2 tablespoons finely ground coffee beans
  • Meringue
  • 2 large egg whites
  • 1/2 cup sugar
  • Special Equipment
  • One 9" metal or glass pie dish; a kitchen torch (optional)

Preparation

Step 1


Graham Cracker Crust

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.

Coffee Ganache

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.

Meringue

Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

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