DECK THE HOLIDAY'S

This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling. ingredients Graham cracker crust: 9 whole graham crackers, ground finely in a food processor 2 tablespoons heavy cream 2 tablespoons Nutella 1 ounces semisweet or bittersweet chocolate, melted 1 tablespoon unsalted butter, melted 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 1 1/4 cups heavy cream 2 tablespoons finely ground coffee beans Meringue: 2 large egg whites 1/2 cup sugar Special equipment: One 9" metal or glass pie dish; a kitchen torch (optional) preparation For graham cracker crust: 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 fi

To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate. ingredients 1 pie crust, homemade or store-bought 4 large egg whites 3/4 cup plus 3 tablespoons sugar 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish 3 tablespoons unsalted butter 4 cups heavy cream, divided 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided 1/2 cup crème fraîche 1/8 teaspoon kosher salt Special equipment: A 9" pie dish preparation Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from