With a Nutella graham cracker crust and coffee and chocolate tastes, this silky rich meringue pie is a beautiful dessert.
INGREDIENTS
For the crust:
– 9 whole graham crackers, ground in a food processor or crushed into fine crumb
– 2 Tablespoons heavy cream
– 2 Tablespoons Nutella
– 1 oz. semi sweet chocolate, melted
– 1 Tablespoon butter, melted
For the chocolate filling
– 12 oz. semisweet chocolate, finely chopped
– 2 Tablespoons unsalted butter, cut into 1/2" cube
– 1 1/4 cups heavy cream
– 2 Tablespoons ground coffee
For the Meringue:
– 2 large egg white
– 3/4 cup sugar
INSTRUCTIONS
For crust:- Mix graham cracker crumbs, heavy cream, Nutella, chocolate, and butter in a medium bowl until cohesive.
Step 1
Add Nutella if needed. Press mixture onto 9-inch pie dish bottom and edges. Cool for 30 minutes before continuing.
Step 2
As for chocolate filling:- Place chopped chocolate and butter in a large bowl. Add cream, coffee, and 2 tablespoons water to a medium sauce pan.
Step 3
Boil on medium-high heat. Watch out—it will bubble up fast! Remove the pan from heat, cover it, and soak for 5 minutes after the mixture boils.
Step 4
Use a fine mesh sieve to strain the cream mixture into the chocolate bowl. Stir until chocolate melts smoothly without pieces.
Step 5
Pour chocolate mixture on graham cracker crust. Chill for 1 hour to set.
Step 6
For meringue:- Place egg whites in electric mixer bowl. Whisk egg whites on medium-high speed until foamy. Four times, add sugar and beat well.
Step 7
Scrub the basin as needed. Keep beating egg whites on high speed until glossy and firm. Smooth or swirl meringue over chocolate filling. Serve now or chill for 8 hours.