Happy Pi Day! Plus Snickers Pie

For all of you pie-loving nerds out there, this holiday is just for us ūüôā
Today’s date is 3.14 << see?! pi and of course the only way to celebrate pi is by eating PIE. (Any excuse to eat pie, right?)

Well here is one of my favorite pie recipes for you. It’s a little time consuming but well worth the effort!

Snickers Pie (AKA Tin Roof Chocolate Pie)

Tin Roof Chocolate PieIngredients

  • 1¬†prebaked¬†9-inch (4-cup volume) deep-dish pie shell (or you can split everything into 2 regular pie shells)

CHOCOLATE LAYER

  • 2¬†cups¬†(12-oz. pkg.) Semi-sweet chocolate chips,¬†divided
  • 1¬†tablespoon butter

CARAMEL LAYER

  • 20¬†vanilla caramels
  • 1 1/3¬†cups heavy whipping cream,¬†divided
  • 1 1/2¬†cups lightly salted peanuts, coarsely chopped

MARSHMALLOW LAYER

  • 1/2¬†cup milk
  • 15¬†large marshmallows
  • 1/4¬†teaspoon vanilla extract
  • Topping (recipe below)

Directions

FOR CHOCOLATE LAYER:
HEAT
 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.FOR CARAMEL LAYER:
HEAT
 caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.

FOR MARSHMALLOW LAYER:
HEAT
 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING:
HEAT
 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.

This amazing recipe and photo comes from Very Best Baking
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