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.
Recipe information
Yield
Makes 8 servings
Ingredients
Graham cracker crust:
Coffee ganache:
Meringue:
Special Equipment
Preparation
For graham cracker crust:
Step 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.
For coffee ganache:
Step 2
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.
Step 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.
For meringue:
Step 4
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.
Step 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.
Leave a Review
Reviews (17)
Back to TopAn edit from my previous review: I made this pie for a friend who is intolerant to dairy products (she can eat nutella and margarine). I swapped butter for margarine and cream for coconut milk. The end result was just as awesome as the original recipe, I couldn't taste the difference.
Khava
Montreal, Canada
2/22/2016
SWEETTOOTHDUO: we've made this pie a few times. We use 4 eggs for the meringue, and it does look pretty much as creamy as the picture. It's a pretty impressive dessert :) Does anyone know if there's a way to substitute the dairy products in this recipe? I'm making it this weekend for friends but one of them is intolerant to dairy products, even butter will make her sick.
khava
Montreal, Canada
2/14/2016
There is NO WAY that topping in the photo used only2 eggs! Plus, it looks creamier than regular meringue topping. It looks like Italian meringue, which tastes more like marshmallow anyway. I think it would be a better substitute, the egg whites would be heated, etc.
sweettoothduo
8/31/2014
Broiling works to give it a browned top. Put it on the top 3rd rack & only for 5 minutes or less - keep an eye on it. I put it on the very top rack for probably 5 minutes, & it burned a bit. If I made this again I would half the chocolate ganache - it's SO rich and dense, half of what the recipe calls for would be plenty. Couldn't really taste the coffee or nutella, so I might add more of both to the halfed ganache ingredients. I doubled the meringue after everyone's suggestions - 4 eggs, 1 cup sugar was perfect amount of topping.
haneye
Seattle, WA
7/9/2014
Has anyone ever tried putting this under the broiler to toast the meringue? I don't have a torch, bu I think it would look so much prettier.
alissas3
Montreal
4/2/2014
Raging success! The boys (9 & 11) gave it 12 thumbs up! I am making it again for New Year's dinner. Super simple. I did substitute instant espresso powder. Warning: don't expect your pie to look like the photo. I went through two attempts to get the meringue to the volume as shown, didn't happen. What gives BA?
TheBear
New York, NY
12/28/2013
For the topping, I doubled the egg whites, left the amount of sugar unchanged (1/2 cup), and added a pinch of salt. This was perfect. I took a shortcut by using one packet of via instead of brewing the coffee. My entire extended family loved this pie. Great combination of flavors, and love the nutella in the crust.
aquarians2
Chesapeake, VA
9/13/2013
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