Tin Roof Chocolate Pie

Tin Roof Chocolate Pie

Prep:
45 mins
Level:
Intermediate
Cooling:
195 mins
Yields:
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)

Directions

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/10 to 12 servings of recipe
  • Calories 660
  • Calories from Fat 390

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 43g 66%
  • Saturated Fat 20g 99%
  • Cholesterol 65mg 21%
  • Sodium 280mg 12%
  • Carbohydrates 62g 21%
  • Dietary Fiber 4g 16%
  • Sugars 39g
  • Protein 11g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now