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.
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.
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!