Coffee “S’mores” Pie

By Eat More Chocolate Team      

April 23, 2015

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Coffee, S'mores, and pie...can you really go wrong?

  • Yields: 8 Servings


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.

Coffee Ganache

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.

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.


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.


Graham Cracker Crust

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

Coffee Ganache

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