Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 4 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans, chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup heavy cream
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until well combined.
3. Stir in the chopped pecans and pour the mixture into the unbaked pie crust.
4. Bake the pie for 45-50 minutes or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool completely on a wire rack.
6. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
7. Remove the saucepan from the heat and stir in the semisweet chocolate chips until they are completely melted and the mixture is smooth.
8. Pour the chocolate mixture over the cooled pie, spreading it evenly.
9. Sprinkle some chopped pecans on top of the chocolate layer.
10. Let the pie cool for at least 1 hour or until the chocolate layer is set.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 31g
Saturated Fat: 11g
Cholesterol: 125mg
Sodium: 170mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 55g
Protein: 6g
Substitutions for ingredients:
- You can use dark corn syrup instead of light corn syrup.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use walnuts instead of pecans.
Variations:
- You can add a pinch of cinnamon to the filling for a spicier flavor.
- You can use a graham cracker crust instead of a traditional pie crust.
- You can add a layer of caramel sauce between the filling and the chocolate topping.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with a beaten egg white before pouring in the filling.
- To make the pie easier to cut, chill it in the refrigerator for at least 1 hour before serving.
- To make the chocolate layer smoother, use a spatula to spread it evenly over the filling.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Alternatively, you can microwave a slice of pie for 20-30 seconds.
Presentation ideas:
- Serve the pie on a decorative pie dish.
- Garnish the pie with whipped cream and chopped pecans.
- Dust the pie with cocoa powder or powdered sugar.
Garnishes:
- Whipped cream
- Chopped pecans
- Cocoa powder
- Powdered sugar
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- Sweet potato casserole
- Green beans with almonds
- Mashed potatoes
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with aluminum foil and continue baking.
- If the filling is not setting, bake the pie for an additional 10-15 minutes or until set.
- If the chocolate topping is too thick, add more heavy cream to thin it out.
Food safety advice:
- Make sure to use fresh eggs and check for any cracks before using them.
- Store the pie in the refrigerator to prevent bacterial growth.
- Wash your hands and utensils thoroughly before and after handling raw eggs.
Food history:
- The origin of the name "Tin Roof Pie" is unclear, but it is believed to refer to the appearance of the chocolate topping, which resembles the tin roof of a building.
Flavor profiles:
- Sweet
- Nutty
- Chocolatey
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into slices and serve on individual plates.
- Accompany the pie with a cup of coffee or tea.
Related Categories
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Region: American
Taste: Sweet, Nutty, Buttery, Caramelized