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

Ingredients for 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
• 1¼ cups heavy cream
• 2 tablespoons finely ground coffee beans

Ingredients for Swiss Meringue:

• 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

Procedure for Crust:

1. Add all of the ingredients to a small bowl and mix until well combined.
2. Press mixture into bottom and up sides of each individual pie dish.
3. Chill until the crust is firm, about 10-15 minutes. You can place these in the freezer to speed up the process.

Procedure for Coffee Ganache:

1. Put the chocolate and butter in a large bowl. 
2. 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.
3. 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. 
4. Pour into the chilled crusts, smoothing and leveling the top. Chill until set, about 30 minutes.

Procedure for Swiss Meringue:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

DO AHEAD: Pie can be made 8 hours ahead. Keep chilled