Tin Roof Chocolate Pie

Tin Roof Chocolate Pie

In this recipe:

based on 89 reviews
This Looks YUMMY!
6
45 min.
prep
240 min.
total
10 to 12 servings

This amazing Tin Roof Chocolate Pie recipe was the Grand Prize winning recipe in the Better Homes and Garden's & Nestlé Toll House "Share the Very Best Recipe" contest. It was created by Carol Piermarini of Holland, MA. This delicious pie features chocolate, caramel and marshmallow layers, and each serving is topped with caramel and whipped cream. A great and scrumptious treat for your family and friends.

Ingredients

  • 1 prebaked 9-inch (4-cup volume) deep-dish pie shell
  • CHOCOLATE LAYER
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 1 tablespoon butter
  • CARAMEL LAYER
  • 20 vanilla caramels
  • 1 1/3 cups heavy whipping cream, divided
  • 1 1/2 cups lightly salted peanuts, coarsely chopped
  • MARSHMALLOW LAYER
  • 1/2 cup milk
  • 15 large marshmallows
  • 1/4 teaspoon vanilla extract
  • Topping (recipe below)
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FOR CHOCOLATE LAYER:
HEAT
1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.

FOR CARAMEL LAYER:

HEAT
caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.

FOR MARSHMALLOW LAYER:
HEAT
1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING:
HEAT
3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.

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yum

This is soooo good

- melanie yocum from INDIANAPOLIS, IN

A must bring to friends/family gatherings

This recipe was simple to make and best of all the taste was devine. My friends all raved about how delicious it was when I brought it to my sister's bridal shower, now it a family favorite and a much requested bring to all gathers. I substituted the first layer of chocolate with melted "milk chocolate" chips. I melted them on the crust in the micro for 30 seconds, spread to create layer, then cooled and brushed with 1/2 the amount of melted butter

- reta griffith from enterprise, OR

Tasty

I thought this recipe turned out well. I couldn't get the chocolate layer to spread without breaking my crust, so i substituted an easy-spreading chocolate ganache. I also left out the nuts. It turned out great. Just be sure to refrigerate it for the full amount of time--I made it at the last minute and everything sort of melted together, though it still tasted good. I'd make it again.

- Caryn Schwartz from

Tin Roof Choc. Pie

Great to take to a dinner or for your company!

- Debra Siesener from SULLIVAN, MO

Tin Roof Chocolate Pie

I love this recipe, take your time & follow directions & no problem. Well only if you eat the whole pie. This is delicious enough to do just that.

- JIM APLIN from ORLANDO, FL

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • Calories: 660
  • Calories from Fat: 390
  • Total Fat: 43g (66% of DV)
  • Saturated Fat: 20g (99% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 280mg (12% of DV)
  • Carbohydrates: 62g (21% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 39g
  • Protein: 11g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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