Name: Tin Roof Chocolate Pie
Prep time: 45 s
Total time: 240 s
Yield: 10
Ingredients: 1 prebaked 9-inch (4-cup volume) deep-dish pie shell; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 2 tablespoons butterdivided; 20 vanilla caramels; 1 1/3 cups heavy whipping creamdivided; 1 1/2 cups lightly salted peanutscoarsely chopped; 1/2 cup milk; 15 large marshmallows; 1/4 teaspoon vanilla extract; 3 vanilla caramels; 2 tablespoons heavy whipping cream

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.