-
1
For the crust:
-
2
Preheat oven to 350u00b0F.
-
3
In a large mixing bowl, stir graham cracker crumbs and sugar. Gradually pour in melted butter, mixing until thoroughly combined.
-
4
Press crust evenly over bottom and up the sides (you want it to reach almost the very top of the pan) of a 10-inch springform pan. Make sure that crust is well compacted-I recommend using the bottom of a glass as it really helps bind and compact the crust together.
-
5
Bake crust for 11 minutes (if your oven is on the hotter side, bake for 10 minutes). Remove from oven and place on a wire rack to cool completely. Once crust has completely cooled, make the ganache filling.
-
6
For the ganache filling:
-
7
Place chocolate chips in a large mixing bowl and set aside.
-
8
In a medium-sized saucepan, whisk heavy cream, espresso powder, and butter to combine. Heat over medium-high heat, whisking occasionally, until cream comes to a simmer.
-
9
Pour cream and butter mixture over chocolate chips and let sit for 5 minutes. After 5 minutes, whisk mixture until thoroughly combined and smooth.
-
10
Pour half of ganache over bottom of crust, spreading to distribute evenly, then place in freezer to chill while you make the meringue (set aside remaining ganache).
-
11
For the Swiss meringue:
-
12
In the bowl of a stand mixer, whisk together 3 egg whites and 3/4 cup sugar. Place bowl over a pan of simmering water (make sure bowl does not touch water). Whisk until mixture reaches a temperature of 160u00b0F or until sugar is completely dissolved and egg whites are warm to the touch, about 3-5 minutes.
-
13
Transfer bowl to stand mixer fitted with the whisk attachment and whisk on high speed for 5 minutes, or until stiff peaks form and mixture is thick, glossy, and marshmallow-like in texture, adding in 1/2 teaspoon vanilla extract halfway through mixing.
-
14
Remove pan from freezer. Place meringue over the top of the chilled ganache; remove a little over 1/3 cup and discard.
-
15
Spread meringue evenly over ganache, then pour remaining ganache over the top of the meringue, using a rubber spatula to lightly spread and distribute evenly. Cover pan with plastic wrap (making sure plastic does not touch ganache). Place in fridge to chill 3-4 hours, or until ganache is firm.
-
16
When ready to serve, make another batch of meringue, repeating the previous instructions for the Swiss
-
17
meringue and using the remaining 3 eggs, 3/4 cup sugar, and 1/2 teaspoon vanilla extract.
-
18
Remove pie from fridge, remove and discard plastic wrap, then gently remove rim of pan. Spread meringue evenly over the top of the pie and use the back of a spoon to create peaks, if desired. Use a kitchen torch to toast the meringue to your desired level of toasty and serve immediately.
-
19
Leftover pie can be stored in fridge for 1 day.
-
20
Note: For the ganache, instead of semi-sweet chocolate chips, you can also substitute bittersweet, milk, or even a mix of bittersweet and semi-sweet, using a 2:1 ratio.
