Tin Roof Chocolate Pie

Pie Ingredients

• 1/3 cup Nestlé Toll House semi-sweet chocolate morsels
• 1 tablespoon butter
• 1 baked deep-dish 9-inch pastry shell
• 20 vanilla caramels
• 1/3 cup heavy whipping cream
• 1½ cups lightly salted peanuts, coarsely chopped
• ½ cup milk
• 1-1/3 cups Nestlé Toll House semi-sweet chocolate morsels
• 15 large marshmallows
• ¼ teaspoon vanilla extract
• 1 cup heavy whipping cream

Topping Ingredients

• 3 vanilla caramels
• 2 tablespoons heavy whipping cream
• 1 tablespoon butter
• Whipped cream
• 1/3 cup Nestlé Toll House semi-sweet chocolate morsels

1. In a small heavy saucepan, combine the â…“ cup morsels and 1 tablespoon of butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set.
2. In another small saucepan, combine 20 caramels and the â…“ cup heavy whipping cream. Cook and stir over medium heat until the caramels 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, 1â…“ 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 extract; set aside until cool.
4. When chocolate mixture is cool, beat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (pie will be full). Refrigerate until set, at least 3 hours. (Or, cover and refrigerate for up to 24 hours.)
5. Before serving, in a small saucepan, melt 3 caramels, 2 tablespoons of heavy whipping cream and 1 tablespoon of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream and remaining morsels. Serve immediately.
Makes 10 to 12 servings.