SPECIAL EQUIPMENT: One 9" metal or glass pie diesh ;kitchen torch (optional)
GRAHAM CRACKER CRUST: Mix graham cracker crumbs and remaining ingrediens in a small bowl to blend. Press mixture onto bottom and up sides of pie dish;chill until crust is firm,about 30 minutes.
COFFEE GANCHE: Place chocolate and butteer in a large bowl. Bring cream,coffee, and 2 Tsp. 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 coffe grounds. Stire until melted and ganache is smooth. Pour into chille crust; smoothe top. Chill until set, about 1 hour.
MERINGUE: Using an electric mixer with clean, dry beater 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 speen. Using a kitchen torch, if desired, toast meringue until golden brown in spots.
DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.
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