Caramel and Chocolate Marshmallow Cream Pie
Layers of chocolate, caramel, and marshmallow add big flavors that are sure to make this pie a hit at your next gathering!
Fox Valley Foodie
" Pie Crust
Semi-Sweet Baking Chocolate
Heavy Whipping Cream
lightly salted peanuts
Using your favorite pie crust recipe, pre-bake one 9" pie crust and let cool.
Melt 1/3 cup of chocolate with 1 tbsp of butter and combine thoroughly, then brush chocolate onto the bottom and sides of pie crust.
Place in the refrigerator and let the chocolate cool for 15 minutes.
Add 1/3 cup heavy cream to a saucepan along with caramel bits and melt on low, stirring continually.
Once caramel has melted add peanuts and stir to combine.
Let mixture cool slightly then add it on top of the chocolate layer on the pie crust.
Add marshmallow cream, milk, and 1 1/3 cup chocolate into saucepan and heat on low until melted. Stir continually to prevent scorching.
Let mixture cool.
Beat 1 cup heavy whipping cream until stiff peaks form then gently fold into marshmallow mixture. Once combined add to the top of pie, until the pie crust is full.
Refrigerate pie for at least three hours to fully cool.
To serve, top with whipped cream, and remaining chocolate chunks.
Recipe inspired from: https://www.verybestbaking.com/recipes/124070/tin-roof-chocolate-pie/