Wednesday, March 30, 2011

Tin Roof Chocolate Pie


This is another recipe that's been in my "to-try" file for a loooong time. It's a good one! I skipped the caramel topping since everyone was anxious to have dessert.

-Better Homes & Gardens - Nestle Toll House competition

1/3 cup chocolate chips
1 tablespoon butter
1 pastry shell (9 inches), baked

20 caramels
1/3 cup heavy whipping cream
1-1/2 cups salted peanuts

1 1/3 cups chocolate chips
1/2 cup milk
15 large marshmallows
1/4 tsp. vanilla extract
1 cup heavy whipping cream

3 caramels
5 teaspoons heavy whipping cream
1 tablespoon butter

Whipped cream and salted peanuts, optional

In a small heavy saucepan, combine the 1/3 cup chocolate chips and 1 Tbsp. butter. Cook and stir over low heat until melted and smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.

For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.

For chocolate layer, in a medium saucepan, combine milk, 1 1/3 cups chocolate chips and the marshamllows. 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.

When chocolate mixture is cool; beat the 1 cup whipping cream until soft peaks form. Fold into the 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.

Before serving, in a small saucepan, melt caramels, cream and butter over low heat, stirring until smooth. Let cool slightly. Top each serving with caramel mixture, whipped cream and additional chocolate chips. Serve immediately. Store in the refrigerator. Yield: 10 to 12 servings

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