Tin Roof Chocolate Pie
Dive into the decadent layers of a Tin Roof Chocolate Pie, a show-stopping dessert that perfectly balances sweet, salty, and creamy flavors. This no-bake-inspired treat starts with a crunchy pretzel crust, baked to golden perfection, providing a delightful salty-sweet foundation. The rich, velvety chocolate filling combines semisweet chocolate chips, cream cheese, and whipped topping for an irresistibly smooth texture, while a garnish of chopped salted peanuts and a drizzle of chocolate sauce adds a nutty crunch and visual appeal. With its indulgent layers and effortless assembly, this pie is a must-try for chocolate lovers, perfect for holidays, potlucks, or anytime you crave a crowd-pleasing dessert. Ready in just 40 minutes of active prep and chill time, it’s an easy, elevated way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 cups pretzels
- 1 stick unsalted butter (melted)
- 2 tablespoons granulated sugar
- 1.5 cups semisweet chocolate chips
- 1 cup heavy cream
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 0.5 cup salted peanuts (chopped)
- 0.25 cup chocolate sauce
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse the pretzels into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
In a medium bowl, mix the pretzel crumbs, melted butter, and granulated sugar until well combined.
Press the pretzel mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In a microwave-safe bowl, melt the chocolate chips with 1/2 cup of heavy cream in 20-30 second intervals, stirring after each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
Add in the melted chocolate mixture and continue beating until well combined.
Fold in the whipped topping gently until no streaks remain.
Pour the chocolate mixture into the cooled crust and smooth the top with a spatula.
Sprinkle the chopped salted peanuts evenly over the top.
Drizzle the pie with chocolate sauce in a decorative pattern.
Chill the pie in the refrigerator for at least 4 hours or until fully set.
Slice and serve chilled for a rich, creamy dessert with a satisfying crunch!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 36.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
