Ingredients for Tin Roof Chocolate Pie
- 24 ounces semi-sweet chocolate chips
- 1/2 cup (1 stick) unsalted butter plus 1 tablespoon butter
- 1 prepared 9-inch pie crust
- 14 ounces plus 3 unwrapped caramels
- 1 1/2 cups heavy cream
- 1/2 cup coarsely chopped roasted, salted peanuts
- 1/2 cup whole milk
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tin Roof Chocolate Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tin Roof Chocolate Pie
- In a small heavy saucepan, melt 12 ounces of semi-sweet chocolate chips and 1/2 cup (1 stick) of unsalted butter over low heat, stirring until smooth and creamy.
- Pour the melted chocolate mixture into the prepared 9-inch pie crust and spread evenly.
- Refrigerate for at least 30 minutes to allow the chocolate layer to set.
- In a separate small saucepan, combine 14 ounces of unwrapped caramels and 1/2 cup of heavy cream. Cook and stir over low heat until the caramels are completely melted and the mixture is smooth.
- Stir in 1/2 cup of coarsely chopped roasted, salted peanuts.
- Spoon the caramel-peanut mixture over the set chocolate layer in the pie crust.
- In a medium saucepan, combine 1/2 cup of whole milk, 1 cup of mini marshmallows, and the remaining 12 ounces of semi-sweet chocolate chips.
- Cook and stir over low heat until the marshmallows and chocolate chips are completely melted and the mixture is smooth.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Set the chocolate-marshmallow mixture aside to cool slightly.
- In a separate bowl, beat 1 cup of heavy cream until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate-marshmallow mixture.
- Spoon the chocolate-marshmallow-whipped cream mixture over the caramel-peanut layer in the pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- When ready to serve, melt 3 unwrapped caramels and 1 tablespoon of butter in a small saucepan over low heat. Stir until smooth.
- Let the caramel sauce cool slightly.
- Drizzle the caramel sauce over each serving of pie. Top with whipped cream and a few chocolate chips, if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
190g
Fat
113g
Carbs
23g
