Coffee Toffee Pie
- 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
- Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt.
- Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
- Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon.
- (If using pie plate, press crust up side of plate slightly.)
- Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust.
- Cool until chocolate is hardened.
- Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
- Whisk together cornstarch and remaining 1 cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly).
- Continue to simmer, stirring, 2 minutes.
- Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute.
- Transfer mixture to a metal bowl set in a larger bowl of ice and cold water.
- Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan.
- Chill, covered, until set, about 3 hours.
- Beat cream with brown sugar using an electric mixer until it just holds stiff peaks.
- Dissolve instant coffee in rum and fold into cream.
- Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
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Taken from www.epicurious.com/recipes/food/views/coffee-toffee-pie-106285 (may not work)