I'm going to make this again for this Thanksgiving, so I'll have to get another photo of a cut piece so you can see the caramel and peanuts that are hiding under the chocolate mousse layer. This is a recipe that was a reader submission to Better Homes and Gardens about eight years ago. Since then it's become a family favorite!
The recipe calls for a deep-dish pie crust, but I just make a regular one and it all fits.
Tin Roof Chocolate Pie (Snickers Pie)
from Better Homes and Gardens
1/3 c. semi-sweet chocolate chips
1 Tbsp. butter
1 baked deep-dish 9-inch pastry shell
20 vanilla caramels
1/3 c. heavy whipping cream
1 ½ c. lightly salted peanuts, coarsely chopped
½ c. milk
1 1/3 c. semi-sweet chocolate chips
15 large marshmallows
¼ tsp. vanilla
1 c. heavy whipping cream
Optional topping ingredients
3 vanilla caramels
2 Tbsp. heavy whipping cream
1 Tbsp. butter
1/3 c. whipped cream
semi-sweet chocolate chips
In a small heavy saucepan, combine the 1/3 c. chocolate chips and 1 Tbsp. 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.
In another small saucepan, combine 20 caramels and the 1/3 c. 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.
For chocolate mixture; in a medium saucepan combine milk, 1 1/3 c. chocolate chips 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.
When chocolate mixture is cool, beat the 1 c. heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell. Refrigerate until set, at least 3 hours.
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 chocolate chips. Serve immediately.