Tin Roof Pie Recipes

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TIN ROOF CHOCOLATE PIE



Tin Roof Chocolate Pie image

This is a really good one!! Decadent!! Not as hard to make as it may look. Just follow the steps. Cook time is for chilling.

Provided by MizzNezz

Categories     Dessert

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 14

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 teaspoon vanilla
1 cup heavy cream
3 caramels
2 tablespoons heavy cream
1 tablespoon butter

Steps:

  • 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.

TIN ROOF SUNDAE PIE



Tin Roof Sundae Pie image

A favorite from Melissa.

Provided by mary Armstrong

Categories     Ice Cream & Ices

Time 4h30m

Number Of Ingredients 5

20 squares chocolate grahams, finely crushed or (2 cups)
1/3 c melted butter or margarine
3/4 c caramel topping, divided
3/4 c salted peanuts, chopped and divided
1 qt vanilla ice cream, softened

Steps:

  • 1. Mix graham crackers and butter. Reserve 1/4 cup crumb mixture.
  • 2. Press remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes.
  • 3. Swirl 1/2 cup caramel topping and 1/2 cup peanuts into ice cream in a bowl with a wooden spoon. Spoon into crust.
  • 4. Top with reserved 1/4 cup crumb mixture. Drizzle with caramel sauce, sprinkle with remaining peanuts. Freeze 4 hours or until firm. Garnish with cool whip if desired and a marachino cherry.

TIN ROOF PIE



Tin Roof Pie image

This layered pie is good for the soul but not the waistline. Not sure where it came from as it's handwritten on a piece of notebook paper. Enjoy!! Cooking time is refrigeration time.

Provided by Lisa Lou Who

Categories     Pie

Time 1h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 1082.6, Fat 81.1, SaturatedFat 33.5, Cholesterol 101.2, Sodium 773.2, Carbohydrate 84, Fiber 7.5, Sugar 54.6, Protein 19.4

KLONDIKE KATE'S TIN ROOF PIE



Klondike Kate's Tin Roof Pie image

Make and share this Klondike Kate's Tin Roof Pie recipe from Food.com.

Provided by katybugkaren

Categories     Frozen Desserts

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup smooth peanut butter
1/3 cup dark corn syrup
2 cups crushed corn flakes (measured after crushing)
1 pint vanilla ice cream, softened
chocolate syrup (optional)
whipped cream (optional)
1/2 cup chopped pecans (optional)

Steps:

  • to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.

Nutrition Facts : Calories 265.7, Fat 12.5, SaturatedFat 4.7, Cholesterol 20.9, Sodium 199.5, Carbohydrate 36.3, Fiber 1.4, Sugar 17.3, Protein 5.9

TIN ROOF FUDGE PIE



Tin Roof Fudge Pie image

I made this pie many years ago for my daughters birthday. This recipe comes from my Dec/Jan 1999 Taste of Home magazine.. It's delicious!

Provided by Cassie *

Categories     Chocolate

Time 45m

Number Of Ingredients 17

2 squares ( 1 ounce each) semisweet baking chocolate
1 Tbsp butter, ( no substitutes)
1 - 9 inch pastry shell, baked
PEANUT LAYER
20 caramels
1/3 c whipping cream
1 1/ c salted peanuts
CHOCOLATE LAYER
8 squares ( 1 ounce each) semisweet baking chocolate
2 Tbsp butter ( no substitutes)
1 c whipping cream
2 tsp vanilla extract
whipped cream and salted nuts optional
TOPPING
3 caramels
5 tsp whipping cream
1 Tbsp butter, no substitutes

Steps:

  • 1. In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of the crust; refrigerate until the chocolate is set.
  • 2. Peanut layer: In a saucepan over low heat, melt caramels, and cream, stirring frequently until smooth. Remove from heat; stir in peanuts. spoon into pie shell; refrigerate.
  • 3. Chocolate layer: In a small saucepan over low heat, melt chocolate and butter. Remove from heat; let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate till set. Garnish with whipped cream and peanuts if desired. TOPPING: In a small saucepan over low heat, melt caramels, cream and butter. Drizzle over pie. Refrigerate until serving.

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