Coffee Chocolate Meringue Pie Recipe

With a Nutella graham cracker crust and coffee and chocolate tastes, this silky rich meringue pie is a beautiful dessert.  


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


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.

Step 8

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