Grand Prize Tin Roof Chocolate Pie

Carol Piermarini

1/3 cup semi-sweet chocolate chips
1 tbsp butter
1 baked deep-dish 9-inch pastry shell
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups lightly salted peanuts, coarsely chopped
1/2 cup milk
1-1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/4 tsp vanilla extract
1 cup heavy whipping cream

Topping Ingredients
3 caramels
2 tbsp heavy whipping cream
1 tbsp butter
Whipped Cream
1/3 cup semi-sweet chocolate chips

1. In a small saucepan, combine 1/2 cup morsels and 1 tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of teh baked pastry shell; refrigerate about 15 minutes or until chocolate is set.

2. In another small saucepan combine 20 caramels and the 1/3 cup heavy cream. Cook and stir over medium until the carmels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture

3. For chocolate mixture; in a medium saucepan combine milk, 1-1/3 cups morsels and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. remove from heat; stir in vanilla; set aside until cool.

4. When chocolate mixture is cool, heat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (will be full). Refrigerate until set, at least 3 hours (or cover and refrigerate overnight).

5. Before serving, in a small saucepan, melt 3 caramels. 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream, and remaining chocolate chips. Serve immediately.

Serves 10-12