Tuesday, June 23, 2015

Coffee S'Mores Pie Recipe. Need We Say More?

It's summer and that means s'mores! "S'more what?" "You're killing me, Smalls!" Also, coffee. It is the incredible combination of the two best things on earth. Aside from having coffee in the recipe, this pie goes great with a dark roast coffee.


The Crust

  • 9 graham crackers. Smashed finely. 
  • 2 tablespoons of heavy cream
  • 2 tablespoons of Nutella
  • 1 ounce of semisweet chocolate, melted
  • 1 tablespoon of unsalted butter, melted
The coffee ganache
  • 12 ounces of semisweet chocolate, cut into 1/2" cubes
  • 1 & 1/4 cups of heavy cream
  • 2 tablespoons of fresh coffee grounds
The meringue
  • 2 large eggs
  • 1/2 cup of sugar, white
The graham cracker crust prep
  1. Mix the graham cracker crumbs and the other ingredients in a mixing bowl. 
  2. Once mixed, spread this mixture into a pie tin. Push until firm. 
  3. Chill for about 30 minutes. 
The coffee ganache prep
  1. Place chocolate and butter in a large mixing bowl. 
  2. Bring the cream, the coffee, and 2 tablespoons of water to a boil in a small saucepan. 
  3. Remove the saucepan from the heat and let steep for about five minutes. 
  4. Strain the cream mix through fine, mesh sieve into the bowl with the chocolate and butter. 
  5. Toss the coffee grounds. 
  6. Stir the mix until it is all melted and smooth. 
  7. Pour this into the chilled crust. 
  8. Let set for an hour. 
The meringue
  1. Use an electric mixer on medium speed. 
  2. Beat the egg whites in a medium sized bowl until they are light and frothy. 
  3. Add in sugar in 4 additions to avoid sugar rebounding everywhere. Beat for one minute with each addition. 
  4. Beat egg whites and sugar until stiff and glossy. 
  5. Spread the meringue over the coffee ganache. Feel free to make it decorative! 
  6. Use a kitchen torch to brown the meringue a bit to give it that campfire roasted marshmallow look. 
  7. Keep the pie chilled. It can be made 8 hours ahead of time. 

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