Mix graham crackers crumbs, chocolate and butter in a small bowl. Press mixture onto bottom and up sides of a pie dish, previously greased. Chill in the refrigerator until firm, about 30 minutes.
For the ganache:
Place chocolate chopped into pea-size pieces in a large bowl together with diced butter.
Bring cream, coffee and two tablespoons water to a boil in a small saucepan. Remove from heat, cover and set aside for 5 minutes.
Drain the cream mixture through a fine-mesh sieve into the bowl with chocolate and butter, and discard solids. Stir until ganache is smooth.
Pour into the chilled crust, smooth out the top, and chill until set, about 1 hour.
For the Italian meringue:
Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
Spoon the meringue over the ganache, swirling decoratively, and toast with a kitchen torch until golden brown in spots, if desired.
* Chocolate pieces should be the size of chocolate chips, not bigger, to ensure the ganache doesn’t come up lumpy.