S’mores Coffee Pie

Serving 8 people

105 min


  • chocolate hazelnut spread 3 tablespoons chocolate hazelnut spread
  • egg whites 2 large egg whites
  • graham crackers 9 whole rectangle graham crackers
  • granulated sugar 1/2 cup granulated sugar
  • ground coffee beans 2 tablespoons finely ground coffee beans (such as Millstone Mayan Black Onyx)
  • heavy whipping cream 2 tablespoons heavy whipping cream
  • semi sweet chocolate chips 12 oz. bag semi-sweet miniature chocolate chips
  • unsalted butter 3 tablespoons unsalted butter, melted
  • water 2 tablespoons water
Add to Shoping List
Order Ingredients Now

How to make it

  1. Place the graham crackers in a food processor or blender and process until finely ground.
  2. Add the rest of the crust ingredients and pulse until just combined.
  3. Transfer to a 9-inch pie plate and press evenly into the bottom and up the sides. (Tip: Use a 1/2-cup measuring cup to help push against the sides.)
  4. Place in the fridge to chill for at least 30 minutes or until crust is firm.Toss together the semi-sweet chocolate chips and cubed butter in a large heat-proof bowl; set aside. In a small saucepan, stir together the heavy cream, coffee granules and water. Bring to a boil, then remove from the heat. Cover and let steep for 5 minutes.Set a fine-mesh strainer over a separate medium bowl and strain the coffee mixture; discard the beans. Rinse out the strainer and set it over the bowl with the chocolate and butter. Strain the coffee mixture a second time into the chocolate/butter bowl.
  5. Let set for 30 seconds, then whisk until melted and smooth.
  6. Pour into the chilled pie crust and smooth evenly with a spatula. Return to the fridge to chill for 1 hour.
  7. Place the egg whites in a large dry mixing bowl. Using an electric mixer with dry beaters, beat the egg whites on medium speed until light and frothy. Slowly add the sugar in four parts, beating 1 minute after each addition. Continue to beat on medium speed until the meringue reaches a thick and stiff peaks consistency.Smooth the meringue over top the coffee ganache. Use the back of a spoon to swirl decoratively. Adjust oven rack to the top position. Preheat broiler to high.
  8. Place the meringue pie in the oven and broil for about 30 seconds, or until the meringue is toasted golden and brown edges. (You can also use a kitchen torch if you have one.)Keep pie chilled in the fridge for up to 8 hours.Recipe Source: Chef Michael Laiskonis via Epicurious