Coffee S'mores Pie

By JanF1201

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 oz. semisweet or bittersweet chocolate (do not exceed 61% cacao), 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

9" metal or glass pie dish

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 mins

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 mins.
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
Use 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 spatular or the back of a spoon. Using a kitchen torch, if desired. Toast meringue until golden brown in spots.

Pie can be made 8 hours ahead. Keep chilled.