S'mores Coffee Pie
Recipe GLPR903bb6feccbb96
A sophisticated dessert that combines the classic flavors of s'mores with a rich coffee ganache. Features a crunchy graham cracker crust infused with chocolate hazelnut spread, topped with a silky coffee-chocolate filling and crowned with toasted meringue peaks for an elegant toasted finish.
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Ingredients
9 whole rectangle graham crackers
3 tablespoons chocolate hazelnut spread
3 tablespoons unsalted butter, melted
12 oz semi-sweet miniature chocolate chips
3 tablespoons unsalted butter, cubed for ganache
2 tablespoons heavy whipping cream
2 tablespoons finely ground coffee beans
2 tablespoons water
2 large egg whites
1/2 cup granulated sugar
Directions
Pulse 9 graham crackers in a food processor until they resemble fine breadcrumbs.
Add 3 tablespoons of chocolate hazelnut spread and 3 tablespoons of melted butter to the crumbs. Pulse until the mixture is evenly moistened and just combined.
Transfer the crust mixture to a 9-inch pie plate and press firmly into the bottom and up the sides, using a 1/2-cup measuring cup to help apply even pressure. Chill the crust in the refrigerator for at least 30 minutes until it is firm.
In a small saucepan, combine 2 tablespoons heavy cream, 2 tablespoons ground coffee beans, and 2 tablespoons water. Bring the mixture to a boil over medium heat, then remove from heat. Cover and let the coffee steep for 5 minutes.
Place 12 oz semi-sweet chocolate chips and 3 tablespoons cubed butter in a large heat-proof bowl. Strain the steeped coffee mixture through a fine-mesh strainer into the chocolate-butter mixture, discarding the spent grounds. Rinse the strainer and strain the coffee through once more.
Let the chocolate mixture sit undisturbed for 30 seconds, then whisk vigorously until completely melted and smooth.
Pour the coffee-chocolate ganache into the chilled pie crust and smooth the surface evenly with a spatula. Refrigerate for 1 hour until set.
In a large, completely dry mixing bowl, combine 2 large egg whites. Using an electric mixer with clean, dry beaters, beat the egg whites on medium speed until light and frothy.
Slowly add 1/2 cup sugar to the egg whites in four equal portions, beating for 1 minute after each addition. Continue beating on medium speed until stiff, glossy peaks form.
Spread the meringue evenly over the chilled ganache layer, creating swirls and peaks with the back of a spoon for a decorative appearance.
Adjust the oven rack to the top position and preheat the broiler to high. Broil the pie for 30 to 45 seconds, watching carefully, until the meringue peaks are toasted golden brown (alternatively, use a kitchen torch to toast the meringue).
Remove from the oven and allow to cool to room temperature, then refrigerate for up to 8 hours before serving.
