Decadent Tin Roof Chocolate Pie with Caramel and Peanuts

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

1. Preheat your oven to 350°F (175°C).
2. Combine the crushed graham crackers and melted butter in a bowl, stirring until the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch pie pan to form a crust.
4. 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

1. 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.
2. Spread this chocolate mixture evenly over the bottom of the cooled crust.
3. Chill the pie in the refrigerator for about 30 minutes to set the chocolate layer.

Step 3: Prepare the Caramel Layer

1. 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.
2. Stir in 1 cup of salted peanuts and pour this caramel-peanut mixture over the chilled chocolate layer in the pie crust.
3. 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

1. 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.
2. Remove from heat and stir in 1/2 teaspoon of vanilla extract. Set aside to cool to room temperature.
3. 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.
4. Spoon the chocolate cream filling over the caramel layer in the pie crust, spreading it out evenly.

Step 5: Chill and Serve

1. Refrigerate the pie for at least 2 hours, or until the chocolate cream filling is set and firm.
2. 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.
3. Top each slice of pie with the caramel mixture, a dollop of whipped cream, and a few extra chocolate chips for garnish.
4. 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.