Shelly's Recipe

TIN ROOF CHOCOLATE PIE

Category: Pies - Cream and Custard

1/3 cup semi-sweet chocolate chips
1 tablespoon butter
1 baked deep-dish 9 inch pie shell
20 caramels
1/3 cup heavy cream
1 cup salted peanuts, chopped
1/2 cup milk
1 1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/2 tsp vanilla
1 cup heavy cream
3 caramels
2 tablespoons heavy cream
1 tablespoon butter

In small heavy saucepan, heat chocolate chips and butter, stirring until smooth. Spread over bottom of baked crust. Chill.

In next small saucepan, cook and stir caramels and cream until smooth. Add peanuts; spoon into crust.

In medium saucepan, combine milk, chocolate chips and marshmallows. Cook and stir on low until smooth. Remove from heat; add vanilla. Set aside to cool.

Beat the 1 cup cream to soft peaks. Fold into the cooled chocolate mixture. Spoon into crust. Chill until set. When serving, melt the 3 caramels with the cream and butter. Let cool slightly. Top each serving with caramel mixture, whipped cream and a few chocolate chips.