Mocha Crunch S'mores Pie
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Brand
Cookie crumb crust, KITKAT Spread, coffee ganache, torched French meringue
Ingredients
Cookie Crumb Crust
- 1 1/2 cups - 2 cups / 250g graham cracker crumbs
- 2 tbsp / 30ml NESTLÉ® All Purpose Cream
- 3 tbsp / 37g KITKAT® Spread
- 30g semisweet or bittersweet chocolate
- 2 tbsp / 28g salted butter
Coffee Ganache
- 360g semisweet / bittersweet chocolate
- 2 tbsp / 28g salted butter
- 1 1/4 cups / 250ml NESTLÉ® All Purpose Cream
- 2 tbsp NESCAFÉ Classic dissolved in 2 tbsp hot water
French Meringue
- 2 pcs egg whites (large)
- 1/2 cup / 100g white sugar
- 1/2 cup / 40g KITKAT® Finger
Preparation
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1Cookie Crumb Crust: Mix all the ingredients in a bowl and press onto the bottom and sides of a 9" spring form pie pan. Chill for 1 hour our until firm. Spread 1/4 - 1/2" layer of KITKAT® Spread onto the prepared crust.
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2Coffee Ganache: Place the chopped chocolate and butter in a bowl. In a thick bottomed pan, gently heat the NESTLE® All Purpose Cream and dissolved coffee. Pour the heated cream over the chocolate and butter. Stir until chocolate melts and turns smooth. Pour over the crust. Chill for 1 hour or until set.
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3French Meringue: Beat egg whites on medium speed (using electric mixer) until light and frothy. Add sugar little by little and continue beating until the egg whites are stiff and glossy. Spoon over the coffee ganache and create swirls and peaks all around the top. Torch the top of the meringue to create golden brown spots. Garnish top with crushed KITKAT® Fingers. Chill before serving.
