Tuesday, July 3, 2012

Coffee S'mores Pie



I made this pie for tomorrow, but couldn't wait to go to heaven, so I sneaked a piece. I happen to be a fruit pie girl, but this recipe from Bon Appetite caught my eye.  Dark chocolate and coffee are two of my favorite things. It's easy and decadent. You're gonna love it.

Ingredients


Graham Cracker Crust

  • 9 whole graham crackers, ground finely in a food processor
  • 2 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 ounce semisweet or bittersweet chocolate, melted
  • 1 tablespoon unsalted butter, melted

Coffee Ganache

  • 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
  • 1 1/4 cups heavy cream
  • 2 tablespoons finely ground coffee beans

Meringue

  • 2 large egg whites
  • 1/2 cup sugar
  • Special Equipment

    One 9" metal or glass pie dish; a kitchen torch (optional)


Preparation


Graham Cracker 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, and 2 Tbsp. 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 sieve 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 1 hour.

Meringue

  • Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
  • Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

14 comments:

  1. dang tess...that sounds and looks delicious....printing this one off for T

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  2. YUm there goes my waistline

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  3. Wow...this really looks decadent! We will have to try it. Love coffee and chocolate.
    I'm following Brian's lead and printing one off for my T ; ) He's much better at this sort of thing than I am.

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  4. This sounds deeelish! Must file away for when I'm not pursuing my portliness prevention plan. Maybe by 2014? reggie

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  5. You know -- the only thing I'm going to say about this is, OH, MY GOD!

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  6. ohh! coffee and chocolate! wonderful...one for the recipe album!!

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  7. Oh my, that is THE way to celebrate the Fourth, I'll be over in a minute (cold shower first, Vienna's competing heatwave-wise, it seems)!

    Happy and safe 4th of July, Tess!
    Hugs,
    Merisi

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  8. And the only sugar is in the Meringue? This is one that could go for in a BIG way. Maybe I just would pass on the Meringue!

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  9. Coffee and chocolate - my favorite combination!

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  10. YUM. Thanks for sharing!

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  11. I can taste the migraine just reading it, she said, wiping the drool from her chin...

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)