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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
9 whole graham crackers, ground finely in a food processor |
2 tablespoons heavy cream |
2 tablespoons nutella |
1 ounces semisweet or bittersweet chocolate, melted |
1 tablespoon unsalted butter, melted |
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 |
2 large egg whites |
1/2 cup sugar |
Directions:
1. For 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.
2. For coffee ganache: Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
3. 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.
4. For meringue: 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.
5. 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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