Tinroofchocolatepie Recipes

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CHOCOLATE PIE



Chocolate Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

Steps:

  • For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
  • For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
  • Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
  • For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE PIE I



Chocolate Pie I image

One for the chocolate lovers!

Provided by Glenda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell, baked
¼ cup butter
1 ¼ cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
½ teaspoon vanilla extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a cast iron skillet over medium low heat, melt the butter.
  • Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
  • Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
  • Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

Nutrition Facts : Calories 339.1 calories, Carbohydrate 46.5 g, Cholesterol 70.5 mg, Fat 15.6 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 191 mg, Sugar 32.8 g

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

TIN ROOF PIE



Tin Roof Pie image

With a chocolatey cookie crust, some vanilla ice cream and an ooey gooey caramel topping, this pie is one of the most scrumptious you'll ever taste.

Provided by My Food and Family

Categories     Dairy

Time 4h35m

Yield 10 servings

Number Of Ingredients 4

3/4 cup caramel ice cream topping, divided
3/4 cup PLANTERS COCKTAIL Peanuts, chopped, divided
4 cups vanilla ice cream, softened
1 ready-to-use chocolate flavor crumb crust (6 oz.)

Steps:

  • Add 1/2 cup each of the caramel topping and nuts to ice cream in bowl; swirl with spoon until marbleized. Spoon into crust.
  • Freeze 4 hours or until firm.
  • Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining nuts.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 41 g, Fiber 2 g, Sugar 25 g, Protein 6 g

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.

OLD-FASHIONED CHOCOLATY PIE



Old-Fashioned Chocolaty Pie image

Rich and oh-so-chocolaty, this silky pie is a cinch to prepare. The mouthwatering filling and flaky crust are an unbeatable combination that's sure to make this pie one of your family's favorite desserts, too.-Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 tablespoon butter
1 teaspoon vanilla extract
Whipped cream and chocolate sprinkles

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla. , Pour into crust. Refrigerate 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles.

Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 130mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

EASY CHOCOLATE PIE



Easy Chocolate Pie image

This Easy Chocolate Pie is absolutely amazing. With only 5 ingredients it's almost impossible to ruin and I bet you already have the ingredients on hand! This no bake pie can also double as a freezer pie! Make ahead and thaw when ready to eat!

Provided by Janelle

Time 1h40m

Number Of Ingredients 6

Prepared single 10 inch (or deep dish) pie crust
1/3 cup + 1/2 cup + 1 cup + 1 cup heavy cream (You'll need a QUART of heavy cream, not a Pint! Almost 3 cups of Heavy cream! ~ Trust me, TOTALLY worth it!)
3/4 cup + 3/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla
1/4 cup powdered sugar
Chocolate shavings

Steps:

  • If pie crust is not ready, bake now.
  • In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.
  • Pour chocolate mixture into baked pie crust and freeze for 20 minutes.
  • While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.
  • In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.
  • Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.
  • Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.
  • In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.
  • Top with chocolate shavings or grated chocolate.
  • Serve immediately or return to freezer.
  • Remove from freezer and transfer to fridge 1 hour before serving.

Nutrition Facts : Calories 1005 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 97 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 60 grams saturated fat, ServingSize 1, Sodium 157 grams sodium, Sugar 21 grams sugar, TransFat 3 grams trans fat, UnsaturatedFat 31 grams unsaturated fat

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