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The tartness of the lemon complements the blueberries for a pucker-your-lips tartness that perks up your taste buds, and softens with the addition of vanilla ice cream. I added ginger on a whim and it took the pie up a notch of awesomeness. So now you have a blueberry-lemon-ginger flavor combo that makes for a truly unique and sensational pie.
Simmer the blueberries, lemon juice, zest, sugar, honey and ginger over medium heat for 30-45 minutes or until the mixture has gone from a liquid to thick consistency. Add cornstarch to the liquid a tablespoon at a time over time, careful to make sure there are no lumps. The lemons make the mixture very liquid, so the mixture must cook down over time.
Meanwhile, preheat the oven to 360ºF. Roll out the pie shell and form into a pie pan. Once the mixture has thickened to a jam-like consistency, pour into the bottom of the pan. Place the other pie crust on the top, sealing the edges, and cut slips in the top so steam can escape.
Bakes for 30-40 minutes or until the top is golden brown. Cover the edges with foil if they are browning more quickly than the rest of the pie.
Serve warm with ice cream.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!