If you follow me regularly then you know for a week back in August, I was in Tucson. Another great thing I wanted to mention about being in Tucson of course hanging out with my parents all week, is pouring through all of my mom's food magazines, Fine Cooking, Bon Appetit, all of it. I was thumbing through one issue and normally I don't go for Bon Appetit recipes honestly. Their recipes can be too complicated for a quick-dinner cook like myself and some of the ingredients are too pricy or I will never find myself using that ingredient frequently. However, this one recipe I knew my husband would love and I could easily make it plus when I read there was Nutella in the graham cracker crust, I was sold!
First, gather together your ingredients.
9 whole graham crackers, finely ground in food processor, 2 tablespoons heavy cream, 2 tablespoons Nutella, 1 ounce semisweet chocolate, melted, 1 tablespoon butter, melted, 12 ounces semisweet chocolate, finely chopped (chocolate chips are ok), 2 tablespoon butter cubed, 1 1/4 cup heavy cream, 2 tablespoon finely ground coffee beans, 2 egg whites, 1/2 cup sugar.
In a mixing bowl, combine the graham cracker crumbs with the melted butter, chocolate, heavy cream and Nutella.
Mix all the ingredients together well and then press the crust into a glass 9 inch pie pan.
Place the crust in the refrigerator for at least 30 minutes to set.
Next you will make the coffee ganache, which is the pie filling. In a large bowl, put the chocolate chips or chopped chocolate along with the cubed butter.
In a sauce pan, add the heavy cream, ground coffee (I used instant espresso) and 2 tablespoons water.
Let these ingredients come to a boil, remove the sauce pan from the heat and let it sit for 5 minutes. After 5 minutes, strain the heavy cream mixture to collect the chopped coffee beans into the bowl with the chopped chocolate and butter. If you used instant espresso like me, you don't need to use a strainer since the instant espresso dissolved into the heavy cream. Stir the heavy cream and chocolate together until the chocolate and butter is completely melted and the ganache is smooth.
Let the ganache chill in the refrigerator for at least an hour to set. After the ganache is set, beat the egg whites with the sugar in your mixer until they are stiff and glossy. Pile the egg whites on top of the ganache and then torch if desired.
*Instead of the egg whites, I made a whipped cream for the topping on my pie.
Then slice, eat and enjoy!