Tin Roof Chocolate Pie
At a Glance
- Total
- 3 hrs 45 min
- Servings
- 8.00 serving(s)
Categories
- Dessert
- Pie
- Chilled
- Stovetop
Allergens
- Milk
- Peanuts
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tin Roof Chocolate Pie brings together 1/3 cup semi-sweet chocolate chips, 1 tablespoon butter, 1 baked deep-dish 9 inch pie shell in a practical dish for home cooking. It takes about 3 hrs 45 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Small heavy saucepan, medium saucepan, mixing bowl, whisk or electric mixer, spatula
Ingredients
- 1/3 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1 baked deep-dish 9 inch pie shell
- 20 caramels
- 1/3 cup heavy cream
- 1 cup salted peanuts, chopped
- 1/2 cup milk
- 1 1/3 cups semi-sweet chocolate chips
- 15 large marshmallows
- 1/2 teaspoon vanilla
- 1 cup heavy cream
- 3 caramels
- 2 tablespoons heavy cream
- 1 tablespoon butter
Instructions
In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
Spread over bottom of baked crust.
Chill.
In next small saucepan, cook and stir caramels and cream until smooth.
Add peanuts; spoon into crust.
In medium saucepan, combine milk, chocolate chips and marshmallows.
Cook and stir on low until smooth.
Remove from heat; add vanilla.
Set aside to cool.
Beat the 1 cup cream to soft peaks.
Fold into the cooled chocolate mixture.
Spoon into crust.
Chill until set.
When serving, melt the 3 caramels with the cream and butter.
Let cool slightly.
Top each serving with caramel mixture, whipped cream and a few chocolate chips.
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