Coffee and Chocolate Individual S’mores Pies with Graham Cracker Crust and Toasted Swiss Meringue
Serves: 6 pies (5-inch)
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients for Graham Cracker Crust:
- 12 whole graham crackers, ground finely in a food processor
- 2½ tablespoons heavy cream
- 2½ tablespoons Nutella
- 1½ ounce semisweet or bittersweet chocolate, melted
- 1½ tablespoons unsalted butter, melted
- 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
- 1¼ cups heavy cream
- 2 tablespoons finely ground coffee beans
- 4 large (142 grams) egg whites
- 1/4 teaspoon cream of tartar
- 1¾ cups (340 grams) granulated sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Add all of the ingredients to a small bowl and mix until well combined.
- Press mixture into bottom and up sides of each individual pie dish.
- Chill until the crust is firm, about 10-15 minutes. You can place these in the freezer to speed up the process.
- Put the chocolate and butter in a large bowl.
- Bring the cream, coffee, and 2 tablespoons of water to a boil in a small saucepan. Remove from heat and cover. Let it steep for 5 minutes.
- Strain the cream mixture through a fine-mesh sieve into the bowl with chocolate and butter, discarding the coffee grounds. Stir until the chocolate is melted and the ganache is smooth.
- Pour into the chilled crusts, smoothing and leveling the top. Chill until set, about 30 minutes.
- Find a pot that is just slightly larger than the mixer bowl you’re using to whip the meringue to use as a double boiler (the mixer bowl should sit inside it without touching the bottom of the pot). Fill it with 1 to 2 inches of water and bring it to a simmer over medium heat.
- In the bowl of an electric mixer whisk the egg whites, cream of tartar and sugar with a whisk until well combined, 10 to 20 seconds.
- Place the mixing bowl over the pot of simmering water and heat- whisking constantly- until the mixture reads 160°F on a thermometer. Transfer the bowl back to the mixer and fit it with the whisk attachment.
- Turn on the mixer to high speed and whip until the meringue holds a stiff peak, about 8 to 9 minutes. Add the vanilla towards the end of mixing. Use immediately.
- Spoon the meringue over the coffee ganache and swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, toast the meringue until golden brown in spots.