Pies & Tarts
Pies & Tarts
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Tin Roof Chocolate Pie

Level
Easy
Prep
45 minutes
Servings
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.
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
Ingredients
Make It
Step 1
Heat 1/3 cup morsels and 1 tablespoon 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.
Step 2
Heat 20 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 peanuts. Spoon over chocolate layer; cover. Refrigerate.
Step 3
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.
Step 4
Beat remaining cup 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.
Step 5
Heat 3 caramels, 2 tablespoons whipping cream and remaining tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream, if desired, and remaining 1/3 cup morsels.