Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1/2 cup chopped roasted peanuts
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- 9-inch pie dish
- Double boiler or microwave-safe bowl
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in a 9-inch pie dish. Crimp the edges and prick the bottom with a fork.
3. In a medium saucepan, combine the blueberries, sugar, cornstarch, salt, lemon juice, lemon zest, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 10 minutes.
4. Remove the blueberry mixture from the heat and stir in the butter until melted.
5. Pour the blueberry mixture into the prepared pie crust.
6. Sprinkle the chopped peanuts over the blueberry mixture.
7. In a double boiler or microwave-safe bowl, melt the dark chocolate chips with the heavy cream, stirring until smooth.
8. Pour the chocolate mixture over the peanuts, spreading it evenly to cover the entire pie.
9. Place the pie in the oven and bake for 20-25 minutes, or until the chocolate is set and the crust is golden brown.
10. Remove the pie from the oven and let it cool to room temperature.
11. Serve the pie with whipped cream or vanilla ice cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 8g
Cholesterol: 20mg
Sodium: 150mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Blueberries: raspberries, blackberries, or strawberries
- Peanuts: almonds, pecans, or walnuts
- Dark chocolate chips: milk chocolate chips or white chocolate chips
- Heavy cream: half-and-half or whole milk
Variations:
- Use lime juice and lime zest instead of lemon for a different flavor profile.
- Add a layer of whipped cream on top of the chocolate for extra creaminess.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a pastry brush to evenly spread the chocolate mixture over the peanuts.
- Let the pie cool completely before slicing to ensure the chocolate sets properly.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Garnish the pie with fresh blueberries, lemon zest, or chopped peanuts.
Pairings:
Pair the pie with a cup of hot coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a splash of heavy cream to thin it out.
- If the pie crust starts to brown too quickly, cover the edges with foil.
Food safety advice:
Make sure to wash the blueberries thoroughly before using them in the recipe.
Food history:
Tin roof pie is a classic Southern dessert that typically consists of a layer of chocolate and a layer of peanuts on top of a pie filling. The origin of the name is unclear, but some believe it refers to the tin roofs of Southern homes that would get so hot in the summer that people would have to retreat inside to enjoy a cool slice of pie.
Flavor profiles:
This pie has a sweet and tart blueberry filling, a crunchy layer of peanuts, and a rich layer of dark chocolate on top.
Serving suggestions:
Serve the pie as a dessert after a Southern-style meal, such as fried chicken or barbecue.
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