12 ounces bittersweet chocolate 61% finely chopped (do not exceed cacao)
2 large egg whites
9 graham crackers whole finely
2 tablespoons ground coffee beans finely
1.3 cups heavy cream
2 tablespoons nutella
0.5 cup sugar
2 tablespoons butter unsalted cut into 1/2" cubes ()
Equipment
bowl
sauce pan
sieve
hand mixer
spatula
pie form
Directions
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.
Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons 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.
