Name: Coffee Toffee "Pie"
Cook time: 1 hour
Total time: 4 hours
Yield: Makes 6 servings
Ingredients: 1/4 cup granulated sugar; 1 1/2 cups Rice Krispies, partially crushed; 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 1/2 tablespoons); 2 teaspoons instant-coffee granules or powder; 2 cups 1% milk; 1/2 teaspoon unflavored gelatin; 3 tablespoons cornstarch; 3 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1/4 cup packed light brown sugar; 2 teaspoons dark rum; 1/3 cup well-chilled heavy cream; 1 teaspoon packed light brown sugar; 1/4 teaspoon instant-coffee granules or powder; 1 teaspoon dark rum; Garnish: bittersweet chocolate shavings (about 1/2 oz, shaved with a vegetable peeler from a bar of chocolate); Special equipment: a 7-inch springform pan or an 8- to 9-inch pie plate

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Coffee Toffee "Pie"Romulo Yanes

We have transformed this classic dessert from Blum's coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury. We use caramel and Rice Krispies in the crust instead of fat-laden nuts — and you'd never guess that the rich chocolate coffee filling has no butter in it.

Cooks' note:

Cookies can be made 2 days ahead and kept in an airtight container.

Recipe notes

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