Ingredients with Measurements:
- 1 pre-made pie crust
- 3 ripe bananas, sliced
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips
Special equipment needed:
- Pie dish
- Whisk
- Saucepan
- Mixing bowls
- Electric mixer
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and bake for 10 minutes. Let it cool.
3. In a saucepan, heat the milk and heavy cream over medium heat until it starts to steam.
4. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
5. Add the eggs and vanilla extract to the mixing bowl and whisk until smooth.
6. Slowly pour the hot milk mixture into the mixing bowl while whisking constantly.
7. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil.
8. Remove the saucepan from heat and let it cool for 5 minutes.
9. Arrange the sliced bananas on the bottom of the pie crust.
10. Pour the custard mixture over the bananas.
11. Sprinkle the chopped peanuts and chocolate chips over the custard.
12. Bake the pie for 20-25 minutes or until the chocolate chips are melted and the peanuts are toasted.
13. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 420
Fat: 23g
Carbohydrates: 49g
Protein: 7g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of peanuts, you can use almonds or pecans.
- Instead of chocolate chips, you can use chocolate chunks or chopped chocolate bars.
Variations:
- Instead of bananas, you can use sliced strawberries or peaches.
- Instead of peanuts and chocolate chips, you can use caramel sauce and whipped cream.
Tips and tricks:
- Make sure the custard mixture is thick and bubbly before pouring it into the pie crust.
- Let the pie cool for at least 10 minutes before serving to allow the custard to set.
- You can make the pie a day ahead and refrigerate it overnight.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative pie dish and garnish with whipped cream and chocolate shavings.
Garnishes:
Whipped cream, chocolate shavings, caramel sauce, and fresh fruit.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the custard mixture is lumpy, strain it through a fine-mesh sieve before pouring it into the pie crust.
- If the pie crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
Make sure to refrigerate the pie within 2 hours of baking to prevent bacterial growth.
Food history:
The Tin Roof Sundae was invented in the early 1900s and consisted of vanilla ice cream topped with chocolate sauce and peanuts. This recipe is a twist on that classic dessert.
Flavor profiles:
Creamy, sweet, nutty, and chocolatey.
Serving suggestions:
Serve the pie chilled or at room temperature.
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Taste: Sweet, Creamy, Banana, Nutty, Crunchy, Banana-Flavored