Tin Roof Chocolate Pie Recipe: A Decadent Delight
Indulge in the rich, luscious world of the Tin Roof Chocolate Pie, a dessert that beautifully balances creamy chocolate, gooey caramel, and a sprinkle of salted peanuts. This pie is the epitome of decadence, offering a treat that’s both delightful and surprisingly simple to create. Follow these detailed steps to prepare a show-stopping dessert that’s perfect for any occasion.
Ingredients
For the Crust:
- 1 cup of crushed graham crackers
- 1/3 cup of melted butter
For the Chocolate Layer:
- 1 cup of semi-sweet chocolate chips
- 1/3 cup of butter
For the Caramel Layer:
- 20 caramel candies
- 1/3 cup of heavy cream
- 1 cup of salted peanuts
For the Chocolate Cream Filling:
- 1 1/3 cups of whole milk
- 15 mini marshmallows
- 1 cup of semi-sweet chocolate chips
- 1/2 teaspoon of vanilla extract
For the Topping:
- 1 cup of heavy cream
- 3 caramel candies
- 1/2 cup of heavy cream
- 1 tablespoon of butter
- Extra chocolate chips for garnish
Preparation Steps
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Combine the crushed graham crackers and melted butter in a bowl, stirring until the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan to form a crust.
- Bake the crust in the preheated oven for about 8 minutes, or until lightly golden. Let it cool completely before adding the filling.
Step 2: Make the Chocolate Layer
- In a small, heavy saucepan, heat 1 cup of semi-sweet chocolate chips and 1/3 cup of butter over medium-low heat. Stir continuously until smooth and melted.
- Spread this chocolate mixture evenly over the bottom of the cooled crust.
- Chill the pie in the refrigerator for about 30 minutes to set the chocolate layer.
Step 3: Prepare the Caramel Layer
- In another small saucepan, combine 20 caramel candies and 1/3 cup of heavy cream. Cook over medium heat, stirring frequently, until the caramels are completely melted and the mixture is smooth.
- Stir in 1 cup of salted peanuts and pour this caramel-peanut mixture over the chilled chocolate layer in the pie crust.
- Return the pie to the refrigerator and chill for at least 30 minutes to allow the caramel to firm up.
Step 4: Make the Chocolate Cream Filling
- In a medium saucepan, combine 1 1/3 cups of whole milk, 15 mini marshmallows, and 1 cup of semi-sweet chocolate chips. Cook over low heat, stirring constantly, until the mixture is smooth and the marshmallows are fully melted.
- Remove from heat and stir in 1/2 teaspoon of vanilla extract. Set aside to cool to room temperature.
- Beat 1 cup of heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until well combined.
- Spoon the chocolate cream filling over the caramel layer in the pie crust, spreading it out evenly.
Step 5: Chill and Serve
- Refrigerate the pie for at least 2 hours, or until the chocolate cream filling is set and firm.
- Prepare the topping by melting 3 caramel candies with 1/2 cup of heavy cream and 1 tablespoon of butter in a small saucepan over medium heat. Stir until smooth and allow to cool slightly.
- Top each slice of pie with the caramel mixture, a dollop of whipped cream, and a few extra chocolate chips for garnish.
- Serve and enjoy the rich, decadent flavors of this Tin Roof Chocolate Pie!
Nutritional Information (per serving)
- Calories: 752.8
- Fat Content: 51.6 g
- Saturated Fat Content: 22.7 g
- Cholesterol Content: 71.3 mg
- Sodium Content: 462.3 mg
- Carbohydrate Content: 71 g
- Fiber Content: 4.5 g
- Sugar Content: 47.6 g
- Protein Content: 11.9 g
This Tin Roof Chocolate Pie is sure to impress with its layers of velvety chocolate, sweet caramel, and crunchy peanuts, all enveloped in a crispy graham cracker crust. Perfect for a special occasion or just a treat to enjoy with family and friends, it’s a dessert that promises to be a crowd-pleaser.
