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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
9 whole(s) graham crackers ground finely |
2 tablespoon(s) heavy cream |
2 tablespoon(s) nutella |
1 ounce(s) semisweet or bittersweet chocolate melted |
1 tablespoon(s) unsalted butter melted |
12 ounce(s) semisweet or bittersweet chocolate ( do not exceed 61% cacao), finely chopped |
2 tablespoon(s) (1/4 stick ) unsalted butter cut into 1/2 cubes |
1 1/4 cup(s) heavy cream |
2 tablespoon(s) coffee beans finely ground |
2 whole(s) large egg whites |
1/2 tablespoon(s) cup sugar |
Directions:
1. SPECIAL EQUIPMENT: One 9 metal or glass pie diesh ;kitchen torch (optional)
2. GRAHAM CRACKER CRUST: Mix graham cracker crumbs and remaining ingrediens in a small bowl to blend. Press mixture onto bottom and up sides of pie dish;chill until crust is firm,about 30 minutes.
3. COFFEE GANCHE: Place chocolate and butteer in a large bowl. Bring cream,coffee, and 2 Tsp. water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
4. Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffe grounds. Stire until melted and ganache is smooth. Pour into chille crust; smoothe top. Chill until set, about 1 hour.
5. MERINGUE: Using an electric mixer with clean, dry beater 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.
6. Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a speen. Using a kitchen torch, if desired, toast meringue until golden brown in spots.
7. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
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