Tin Roof Pie Recipe

Name: Tin Roof Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 (9 inch) pie crusts, baked; 2 (1 ounce) semi-sweet chocolate baking squares; 1 tablespoon butter (no substitutes); Peaunt Layer; 20 caramels; 1/3 cup whipping cream; 1 1/2 cups salted peanuts; Chocolate Layer; 8 (1 ounce) semi-sweet chocolate baking squares; 2 tablespoons butter (no substitutes); 1 cup whipping cream; 2 teaspoons vanilla extract; Topping; 3 caramels; 5 teaspoons whipping cream; 1 tablespoon butter

Servings: persons

Crust
1 (9 inch) pie crusts, baked
2 (1 ounce) semi-sweet chocolate baking squares
1 tablespoon butter (no substitutes)
Peaunt Layer
20 caramels
1/3 cup whipping cream
1 1/2 cups salted peanuts
Chocolate Layer
8 (1 ounce) semi-sweet chocolate baking squares
2 tablespoons butter (no substitutes)
1 cup whipping cream
2 teaspoons vanilla extract
Topping
3 caramels
5 teaspoons whipping cream
1 tablespoon butter

1
Crust:
2
In microwave or double boiler melt chocolate and butter.
3
Spread onto the bottom and up sides of pie crust.
4
Refrigerate until chocolate is set.
5
Peanut Layer:
6
In a saucepan, over medium heat melt caramels and cream, stirring frequently until smooth.
7
Remove from heat, stir in peanuts.
8
Spoon into pie shell and refrigerate while you make the chocolate layer.
9
Chocolate Layer:
10
In a small saucepan over low heat, melt chocolate and butter.
11
Remove from heat.
12
Let stand 15 minutes.
13
Meanwhile beat cream and vanilla until soft peaks form.
14
Carefully fold 1/3 of whipped cream into chocolate mixture.
15
Fold in remaining whipped cream.
16
Spread over peanut layer.
17
Refrigerate until set.
18
Topping:
19
In a small saucepan over medium heat melt topping ingredients.
20
Drizzle over pie.

2076

kcal

Calories

146

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 1 (9 inch) pie crusts, baked, 2 (1 ounce) semi-sweet chocolate baking squares, 1 tablespoon butter (no substitutes), and more.

Yes, Tin Roof Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tin Roof Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions