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
Special equipment: One 9" metal or glass pie dish; a kitchen torch (optional)
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.
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.
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.
