Coffee S’mores Pie with Pretzel Crust
Coffee S’mores Pie with Pretzel Crust
Ingredients
- Crust:
- 1 cups graham cracker crumbs
- ½ cup finely ground salted pretzels
- 6 tablespoons melted butter
- Coffee Ganache:
- 12 ounces finely chopped chocolate (or chips)- milk chocolate, semi-sweet or a combination of both chocolates
- 1 cup heavy cream
- 2 tablespoons finely ground chocolate covered espresso beans or finely ground regular coffee beans
- 4 tablespoons butter, cut into ½” cubes
- 1 teaspoon vanilla
- Meringue:
- 2 large egg whites
- ½ cup granulated sugar
Instructions
- Crust:
- Preheat oven to 350ºF.
- Mix graham cracker crumbs, ground pretzels, and melted butter in a small bowl to blend. Press mixture onto bottom and up sides of pie or tart dish. Transfer to oven and bake for 8 minutes; let it cool completely on a wire rack before adding the filling.
- Coffee Ganache:
- Place chocolate in a large bowl. In a small saucepan, bring cream, coffee grounds, butter, and vanilla to a light boil. Remove from heat; cover and let steep for 5 minutes.
- Strain cream mixture through a fine-mesh strainer into bowl with chocolate; discard coffe grounds and let stand for 2 minutes. Using a rubber spatula, stir the chocolate mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour ganache over crust and refrigerate until set, at least 4 hours or overnight. Meringue:Using an electric mixer with clean, and dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Slowly add sugar a little at a time, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy peaks, about 5-6 minutes.Spoon meringue over very chilled coffee ganache; swirl decoratively with a spatula or the backof a spoon. Toast meringue with a kitchen torch until golden brown in spots (or in oven under broiler setting for 2-3 minutes- watch the pie closely, meringue browns very easily). Enjoy!