Coffee “S’mores” Pie

Ingredients

• 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
• 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
• 2 tablespoons (¼ stick) unsalted butter, cut into ½" cubes
• 1¼ cups heavy cream
• 2 tablespoons finely ground coffee beans
• 2 large egg whites
• ½ cup sugar

Steps

1. 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. 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.
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. 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.