Go Back

Coffee Smores Pie with Nutella Crust

Servings 8 Servings


  • Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons heavy cream
  • 4 tablespoons Nutella
  • 1 tablespoon melted butter
  • pinch of salt
  • Coffee Ganache:
  • cups finely chopped semisweet chocolate or chocolate chips
  • 2 tablespoons butter, cut into ½” cubes
  • cups heavy cream
  • 2 tablespoons finely ground chocolate covered espresso beans or finely ground regular coffee beans
  • 1 teaspoon vanilla
  • Meringue:
  • 3 large egg whites
  • ½ cup sugar


  • Crust:
  • 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.
  • Coffee Ganache:
  • Place chocolate and butter in a large bowl. Bring cream, coffee grounds, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
  • Strain cream mixture through a fine-mesh strainer 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 2 hours or overnight.
  • Meringue:
  • Using an electric mixer with clean, 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 back of 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!