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Tin Roof Chocolate Pie Recipe

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This recipe for Tin Roof Chocolate Pie, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Elaine Dack
Added: Monday, May 22, 2006
Category:
Category:
Ingredients:  
Ingredients:  
PIE INGREDIENTS:
1/3 c. semi-sweet chocolate chips
1 T. butter
1 baked deep-dish 9" pastry shell
20 vanilla caramels
1/3 c. heavy whipping cream
1 1/2 c. lightly salted peanuts, coarsely chopped
1/2 c. milk
1 1/3 c. semi-sweet chocolate chips
15 large marshmallows
1/4 t. vanilla extract
1 c. heavy whipping cream

TOPPING INGREDIENTS:
3 vanilla caramels
2 T. heavy whipping cream
1 T. butter
1/3 c. semi-sweet chocolate chips
Directions:
Directions:
1. In a small heavy saucepan, combine the 1/3 cup chocolate chip and 1 tablespoon butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set.
2. In another small saucepan, combine 20 caramels and the 1/3 cup heavy whipping cream. Cook and stir over medium heat until the caramels are melted and mixture is smooth. Stir in peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture.
3. For chocolate mixture; in a medium saucepan combine milk, 1 1/3 cup chips and the marshmallow. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla extract; set aside until cool.
4. When chocolate mixture is cool, beat 1 cup heavy whipping cream until soft peaks form. Fold into chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (pie will be full). Refrigerate until set, at least 3 hours. (Or, cover and refrigerate for up to 24 hours.)
5. Before serving, in a small saucepan, melt 3 carmels, 2 tablespoons of heavy whipping and 1 tablespoon of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream and remaining chips. Serve immediately.
Number Of Servings:
Number Of Servings:
10 - 12 servings
Personal Notes:
Personal Notes:
Rich and very good!

 

 

 

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